Layered Smoked Salmon

Straight from the Weber Grill Academy, this smoked salmon dish is perfect for those late Summer barbecues.

Method:

• Blacken the peppers, either over a 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 grill 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 and a handful of hickory 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 Chips and place over direct heat.
• Serve with a garnish of salad leaves on the side.