Morso Forno on its woodfired travels #3
2 pieces salmon fillet about 180g each
Good pinch of salt and pepper
16 cherry tomatoes, on the vine
2tbsp olive oil
2 handfuls of mixed salad leaves
- Put a handful of smoking chips (we used cherry wood chips) in a bowl and cover with water. Leave to soak for 30 minutes and then squeeze out the excess water.
- Build a good fire in the Morso Forno in the centre of the oven and let it burn for 30 minutes to really heat through the floor. Let the fire burn down so it’s just embers and push them to the side of the Forno.
- Thinly slice half of the lemon and put the lemon slices on an ovenproof tray and put the salmon fillets on top. Sprinkle the fish with the salt and pepper.
- Toss the cherry tomatoes with half the olive oil and put them in another ovenproof dish.
- Put the chimney stopper on top of the flue so the smoke won’t escape.
- Put the squeezed out wood chippings on the embers so they create some smoke. Place the salmon and tomato dishes in the oven raised up on a Tuscan Grill and shut the door.
- Leave the salmon and tomatoes to cook for 8-10 minutes before taking them out of the oven.
- Squeeze out the juice from the remaining lemon half and toss the salad leaves with the lemon juice and the rest of the oil.
- Serve the salmon straight from the oven or at room temperature with the tomatoes, salad leaves, some good bread (come and learn to make some with us!) to mop up the juices and a glass or 2 of chilled Lyme Bay Blanc de Noirs.
If you’re thinking you need to learn more about wood fired cooking on a Morso, join us on one of our courses – you’ll learn lots, eat well (!) and have a lot of fun.
Xanthe Clay, food writer of the Daily Telegraph, says,
“…without wishing to gush, if you are getting a wood burning oven you really should do the Manna from Devon course. In fact, I’d say it’s essential”