Layered Smoked Salmon

This Smoked Salmon recipe is served with a delicious layer of red pepper and pancetta.

Method:

• Blacken the peppers, either over a Weber Chimney Starter or directly on the flavourizer bars.
• Place the pepper into a resealable bag and allow to sweat for 10 minutes.
• Place the pancetta on a stainless tray and barbecue over direct heat for 5 minutes. Remove from the tray and allow to cool.
• Peel the blackened skin off the pepper and slice into strips the same size as the salmon fillet.
• Brush the salmon fillets with honey and place the pepper on top.
• Finely chop the crispy pancetta and sprinkle on top of each salmon fillet.
• Using the roasting method (in-direct method) and a handful of Hickory Weber Firespice Wood Chips added to the coals, smoke for 10 – 15 minutes. If using a gas barbecue, pierce the base of a drip pan, add the Hickory Weber Firespice Wood Chips and place over direct heat.
• Serve with a garnish of salad leaves on the side.