Huon Hot Smoked Salmon Brioche

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

Reviews