Ingredients

Serves 4-6

600g fresh salmon
250g white sugar
150g Murray River salt flakes
150g hickory woodchips

Macadamia Crumble:
200g macadamia nuts toasted
80g sesame seeds toasted
50g Parmesan grated/toasted
Salt to season

Tomato Confit:
8 Roma tomatoes
Olive oil
Pepper
Curing mix (sugar & salt)

To serve:
1 jar salmon roe
Pinch edible flowers/shoots

 

Method

For smoked salmon
Cut the salmon into 3 or 4 barrels lengthways. Mix the sugar and salt (in equal volumes) and sprinkle under and over salmon. Set a little aside to use in the tomato confit. After 4 hours rinse off the salmon and lay skin side down on a cake rack.
Put woodchips into a dry wok and sprinkle with water (this stop the woodchips igniting). Once the woodchips start to smoke place the salmon over the smoking chips and put a lid on. Leave the heat on for a minute, then turn off heat and leave to cool with lid on. Once cool wrap the salmon and refrigerate.

For Macadamia Crumble
Toast the nuts, seeds and parmesan, let cool and pound them in a mortar and pestle roughly. Stir in some salt to season.

For Tomato Confit
Take the tomatoes, score the skin and blanch in boiling water (approximately 10 seconds).
Immediately refresh in ice water to stop the cooking process. Once cooled, peel the skin off and deseed the tomatoes. Dice the tomato flesh and season lightly with some curing mix (sugar and salt mixture from the salmon) and pepper. Cover with olive oil.

Serve salmon with macadamia crumble and tomato confit and garnish with salmon roe and edible flowers or shoots.