HOT SMOKED PEPPERBERRY SALMON
INGREDIENTS (Serves 1)
1 tbs Hillfarm dijon mustard
Hillfarm white balsamic vinegar, drizzle
Hillfarm canola oil, drizzle
few slices palm sugar
pinch of the dry rub
small handful of Tasmanian pepperberry, crushed
small handful of black pepper, crushed
pinch of salt
small handful of coriander seeds, crushed
Mix the salt, sugar, coriander, pepperberries, cloves, fennel, bay leaf and cinnamon in a bowl of water. Add the salmon and let it soak for 24hours in the fridge.
Combine all your dry ingredients and rub it onto each side of the salmon. Smoke the fish for 20-30 minutes.
To make the vinaigarette put all the ingredients into a mixing bowl and mix until combined. Place the watercress, pickled fennel and beetroot into a salad bowl. Drizzle the dressing over the top.
Serve with the salmon on top.