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Layered Smoked Salmon

Serves: 3
2 red peppers, large
3 salmon fillets, skin on
200g smoked pancetta
2 tbsp clear honey
Hickory Weber Firespice Wood Chips, soaked for 20 minutes
Recipe preparation

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

  • 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.