Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chive | 1 tbsp (3g) | 1 |
| Eucalyptus | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Approx 20 – 30 pieces
- 400-500g side of Tasmanian salmon
- 1 sheet paperbark roll (sliced)
- 1-2ml food grade eucalyptus oil
- 50ml sugar syrup
- 100g ricotta cheese
- 1 small bunch chives
- 1 sour dough French stick
- 5g black & white sesame seeds
- =
Directions
In a baking tray lay a little paperbark on the base of the tray. Over the paperbark, place a cooling rack to rest the salmon upon. Add eucalyptus oil to the sugar syrup and brush over the salmon fillet.
Cover with foil, then place over the stove and begin to heat the tray, to begin smoking the salmon. Leave on the stove for 30 minutes on very low heat. Remove and allow to cool in the tray. When cool brush with remaining sugar syrup, cover and store in cool room over night.
Slice the fresh French stick, spread a little ricotta cheese, then place a small amount of the salmon, dust with sesame seeds and freshly chopped chives.