Best Recipes by Davied Jones

Smoked Salmon Belly with Dill Yoghurt Dressing

650g (1lb 7oz) salmon belly fillets, pin-boned

sea salt and cracked black pepper

1 telegraph cucumber, peeled

2 tbsp extra virgin olive oil

1/2 tsp smoked Danish sea salt

3 tbsp crème fraîche

Dill Yoghurt Dressing

3 tbsp natural yoghurt

1 tbsp dill, finely chopped

juice of 1/2 lemon

1 tbsp honey

sea salt and cracked black pepper

To make Davied Jones dill yoghurt dressing, combine yoghurt, dill, lemon juice and honey in a bowl and season accordingly.

Trim salmon into four log-shaped portions and season with salt and pepper. Have your smoker hot and ready to go with some hickory woodchips, add salmon and smoke for 6–8 minutes. While salmon is still warm, wrap each portion tightly in plastic wrap to form a cylinder and set aside to cool in refrigerator.

Slice cucumber into 5mm x 10cm (1/4 x 4in) batons and marinate in salt, pepper and olive oil for 10 minutes. Remove from marinade.

Cut two 5mm (1/4in) presentation slices from each salmon portion and unwrap from plastic. Place cucumber and larger piece of salmon in centre of each serving plate and sprinkle Danish sea salt over salmon. Arrange two salmon presentation slices and a quenelle* of crème fraîche on each plate. Drizzle over dill yoghurt dressing and serve.

By David Jones

Serves 4