Flame-grilled vegetable salad with Huon Premium Hot Smoked

Ingredients

• 400g Huon Premium Hot Smoked Salmon
• 1 egg yolk
• 1 tsp lemon juice
• 1 pinch salt
• 1/2 tsp Dijon mustard
• 50ml extra virgin olive oil
• 50ml vegetable oil
• 1/4 vanilla bean (seeds scraped out)
• 30ml extra virgin olive oil for grilling
• 12 baby carrots (peeled)
• 1 fennel bulb (sliced 5 mm thick)
• 8 baby corn
• 4 baby parsnips (halved)
• 2 yellow squash (sliced 5 mm thick)
• 1 red capsicum (halved and seeds removed)
• 8 spring onions
• 1/4 cup toasted pine nuts (or pomegranate seeds)
• 1/2 cup snow pea tendrils

Method

1. 1

   Combine in a bowl the egg yolk, lemon juice, salt, mustard and vanilla seeds. Slowly add in the two oils while whisking briskly.

2. 2

   Lightly brush the vegetables with the olive oil and barbecue over a flame until just cooked.

3. 3

   Place all the ingredients onto four plates, finishing with the hot smoked salmon, snow pea tendrils and toasted pine nuts, or instead use some pomegranate seeds.