Marinated smoked salmon with yogurt, herbs and spices from Reza's Indian Spice: Eastern Recipes for Western Cooks by Reza Mahammad

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Accompaniments: Beansprout salad with chargrilled asparagus and coconut; Cucumber raita

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debkellie on April 18, 2026

    Amazing flavour. We treated this more as a food science experiment as I was intrigued by the process.. learnings - a two inch piece of charcoal takes 30 minutes to get "red hot" from scratch - same time as recipe suggests pre-marinating the salmon; it smokes a lot!! and instantly.. Rather than just foil, I'd recommend a tin to quickly cover and trap the smoke , and then foil. Maybe double wrap the foil as the fridge subsequently smelt of smoke. I gave it 6 hours in the fridge. I baked my skewers for 6 minutes at the suggested temp, but with 50% steam, basting once. Absolutely delicious & fun - I'm sure kids would get a kick from helping to make this.

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