- 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
THE SALMON RUB
Grind the pepperberry in a mortar and pestle. Mix in sugar, salt, lemon rind and gin. Rub the mixture all over salmon fillet and refrigerate for one hour.
Soak saffron in lemon juice for up to 10 minutes. Blend egg and mustard with juice. Slowly add vegetable oil in increments to thicken mixture. Season with salt and pepper.
MAKING THE SLAW
Marinate fennel with apple cider vinegar for 15 minutes. Combine apples with the fennel and drain off any excess liquid. Add rocket and fold through a third of the mayonnaise to combine. Cover and store until required.
COOKING THE SALMON
Pre-heat the smoker to around 80 to 100°C.
Once pre-heated, add the soaked wood chips to the smoker, and place salmon on the smoking rack, skin side down and seal the smoker.
Leave to smoker closed for 20-25 minutes, or until lightly firm to touch. Keep an eye on the temperature, as fluctuations will alter the cooking time. Remove from heat and allow to rest for 5 to 10 minutes.
Alternative method: The salmon can simply be cooked on the BBQ or in the oven if you do not have a smoker available.
TOAST THE BUNS
Halve the brioche buns, brush with melted butter and toast lightly in a pan or oven. Once warmed through, remove from the heat.
THE FINISHING TOUCHES
Remove the skin from the salmon fillet and gently break the fillet into chunks.
Assemble the brioche bun with the apple & fennel slaw, salmon chunks and top with saffron mayonnaise.