Huon Hot Smoked Salmon Brioche

- Preparation:
- 60 Minutes
- Cooking:
- 30 Minutes
- Serves:
- 8
- 1 Huon Salmon Fillet (1 to 1.2kg), pin boned with skin on
- 10 g Tasmanian pepperberries
- Rind of 1 lemon
- 1/2 cup brown sugar
- 1 tablespoon salt
- 50mls Tasmanian gin
- 1 head of fennel, finely juilenned
- 1kg Tasmanian red apples, finely julienned
- 50ml apple cide vinegar
- Rocket, chopped
- 1 pinch of saffron
- Juice of 1/2 lemon
- 1 egg
- 1 teaspoon Dijon mustard
- 250ml vegetable oil
- 8 brioche buna
- Wood chips for smoker (red river gum recommended), soaked in water overnight
Huon Hot Smoked Salmon Brioche