Recipe - Hot Smoked Crispy Skin Salmon Skewer

SALMON
4 6 ounce centre cut salmon
fillets; scaled and pin
; boned
Olive oil
2 tablespoon Honey
Salt and pepper
4 Skewers; soaked in water
1 Bag oak chippings for smoker

MEDITERRANEAN VEGETABLES
2 Courgettes
1 lg Aubergine
2 Red peppers
Olive oil
Salt and pepper

GAZPACHO SAUCE
1 cn Italian plum tomatoes
1 Clove garlic
12 Basil leaves
12 Coriander leaves
One half Spanish onion
One half Green chilli
2 tablespoon White wine vinegar
Sugar; to taste
Cayenne pepper; to taste
1 Lime; juice of
4 tablespoon Extra virgin oil

Cut each salmon fillet into 5 smaller fillets with the grain of the fish
and skewer back to original shape. Drizzle the skin with honey. Cut the
courgettes into diagonal lozenges. Cut the aubergine into 1 1/2cm thick
slices. Cut the peppers into eight equally cut or sliced up pieces and seed and
depith, dress all the vegetables liberally with olive oil and salt and
pepper.

Gazpacho sauce: Place all the ingredients into a blender until fine puree
and pass through a sieve, chill in refrigerator.

Set up the smoker on the stove 15 minutes before. Griddle all the
vegetables on a hot griddle pan until black lines have formed and
vegetables are cooked.

Pan fry the salmon skewers skin side down for 1 minute in a nonstick pan to
crisp up the skin. Transfer to smoker for 4 minutes.

Arrange griddled vegetables in centre of a large plate, arrange smoked
salmon skewer on top of this and drizzle gazpacho dressing around the last
dimension of the plate. Finish with ripped basil leaves, olive oil and
serve.

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