Cedar planked Huon salmon with lemon beurre blanc sauce

This recipe from Craig Will at Stillwater uses a cedar smoking technique to bring together warm yet irresistibly zesty flavours. A show stopper when entertaining, this dish can be cut to smaller pieces as hors d’oeuvres or larger pieces for the main event at your dinner party.

Cedar planked Huon salmon with lemon beurre blanc sauce
Preparation:
45 Minutes
Cooking:
15 Minutes
Serves:
10

  • 1 Huon Atlantic Salmon fillet, skin off, pin-bones removed
  • 20g fine sea salt
  • 15g wasabi or mustard powder
  • 40g light brown sugar
  • 2 lemons, juiced
  • 100ml white balsamic vinegar
  • 50ml water
  • 200g unsalted butter, cubed and cold
  • 1 bunch chives
  • 50g Huon Premium Caviar
  • 25g flying fish roe
  • 1 cedar plank
  • To taste pea tendrils and shiso leaves for garnish

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