Hunter Food

Engine Room Restaurant & Bar
Overlooking the harbour in Newcastle’s newest and most dynamic dining precinct,
Engine Room is a popular venue for all ages. Open for breakfast, lunch and dinner,
it offers a relaxed and sophisticated atmosphere to enjoy excellent food, polished
service, great coffee, juices and gelati in full view of Newcastle’s unique working
harbour.
HOUSE SMOKED SALMON
4 x 220g salmon fillets
1 cup caster sugar
1 cup salt
1 bunch rocket, finely sliced
baby capers
aioli
cold water
French oak for smoking
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Make a brine by combining the sugar, salt, and water in a bowl. Place
the salmon in the brine, cover with cling-wrap, and refrigerate for
20 minutes.
Rinse the salmon under cold running water to remove the brine, then pat
dry.
Lay the oak evenly on the bottom of the stainless steel double layer
smoking tray. Place the salmon on the upper tray and close the lid. Place
the tray on the stovetop over a high heat for eight to 10 minutes.
Cool at room temperature and serve with baby capers and aioli.
Alternatively, the salmon may be cooked on a barbecue by placing the
oak in a stainless steel tray on a lower rack, and the salmon in a stainless
steel tray on a higher rack, and cooking with the lid of the barbecue
closed.
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