Ingredients
Ingredients
For the hot smoked salmon:
1 side of MSC salmon
A handful of whisky oak chunks
1 tsp wholegrain mustard
2 tbsp honey
Juice of 1 orange
Pinch of smoked sea salt
Splash of whisky [optional]
For the salad:
6 Cavolo Nero leaves, roughly chopped
50g garden peas
1 orange, sliced into segments
1 red onion, finely sliced
1 tbsp capers
1 tbsp olive oil
Pinch of sea salt and cracked black pepper
To garnish:
4 tbsp Pickled beetroot, grated
1 tbsp chopped dill
Edible flowers [optional]
Method
Method
Preheat a BBQ smoker to 180˚C and when the charcoal is nice and hot grill your vegetables in a basket for a hot seasonal salad. Toss the kale, peas, capers and sliced onion with orange until it starts to char and blacken. Finish by squeezing the orange over it to dress and season with salt and pepper.
Add your whisky oak chunks to the BBQ and close the lid on your smoker to generate some aromatic smoke. Place your side of MSC salmon into the smoker and hot smoke for 8-10 mins glazing regularly with a mixture of runny honey, mustard and orange. Brush both sides of the salmon evenly to keep it moist.
- Once the salmon is cooked and the glaze is sticky remove it from the hot smoker and serve with a sprinkling of fresh herbs, pickled beetroot and edible flowers to garnish.