Hot Smoked Sockeye Salmon with Pistou


Serves 0

4 Alaska Sockeye Salmon fillets

1 tablespoon of wood shaving or leaf tea

4 cloves garlic

Large handful of basil

6 tablespoons extra virgin olive oil

55g freshly grated parmesan cheese

Salt and pepper

To serve: salad leaves


How to prepare

Arrange the salmon fillets, in a smoker, smoke the fish over the wood shaving or the tea leaves according to the manufactures instructions.

Using a small blade processor or a pestle and mortar, whisk the prepared garlic, and basil leaves into a paste, add oil and parmesan and emulsify well. Season to taste with salt and freshly ground pepper.

Drizzle pistou over the salmon fillets and serve with salad.