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Smoked salmon-prawn skewers and spicy noodle salad à la Henri Alén

The recipe yields the best results when cooking with the Muurikka Electric Smoking Oven PRO.

  • 400 g salmon/trout fillets
  • 12 large prawns
  • skewer sticks
  • 500 g soba (buckwheat) noodles
  • 5 radishes
  • half a cucumber
  • 1 bunch of spring onions
  • 2 carrots
  • 1 box of sugar peas
  • 10 mint leaves
  • half a pot of coriander


  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp orange juice
  • 1 tbsp black sesame seeds
  • 1 lime (the juice and peel)
  • 2 tsp chopped chilli
  • 1 chopped clove of garlic
  • 2 tsp dark sesame oil
  • 0.5 dl mild vegetable oil or olive oil


Boil the noodles until done and rinse with cold water. Strain and put in a bowl. Slice the radishes. Peel the cucumber and remove the seeds. Slice the cucumber. Cut the sugar peas into pieces, shred and add in the mint leaves and the coriander. Peel and cut the carrots. Put the vegetables in a bowl with the noodles.

Mix the sauce ingredients well together and add in the mixture. Mix carefully together and leave to rest for one hour.

If necessary, remove the skin and bones from the fish. Cut it into 3 x 3 cm pieces. Slip the pieces of fish and the prawns on the skewer sticks and brush lightly with oil.

Set the smoking oven to level 3 and place a handful of smoking chips on the tray. When smoke starts to properly form, place the skewers on the rack and smoke  for about 20 minutes. Finally, season the skewers with salt.

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