RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 – 6 people

INGREDIENTS:

• 1 box Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour
• 1 x whole side Coles salmon, skin on, pinboned (around 1.2kg)
• 1/3 cup Coles finest Maple syrup
• 1 tablespoon Cobram Estate Light Extra Virgin Olive Oil
• ½ teaspoon sea salt
• ½ teaspoon cracked black pepper
• 200g crème fraiche to serve
• Sourdough bread, toasted to serve
• 1 lemon to serve

PICKLED CUCUMBERS:

• 2 lebanese cucumbers
• 1 teaspoon sea salt
• 1/3 cup white wine vinegar
• 1/3 cup caster sugar
• ¼ bunch dill, sliced, plus extra to serve
• BBQ Grill

METHOD:

• Puncture a few holes into smoking chips box and rest on BBQ grill, closing the lid and leave for a few minutes, until grill becomes smoky.
• Run a fork outside the cucumber, scoring the skin lightly and slice into circles. Combine cucumbers, sugar, salt, vinegar and dill and stir until everything is evenly coated. Set aside to allow to pickle until ready to serve.
• In a bowl, combine salmon with oil, maple syrup and salt until the salmon is coated. Place salmon on grill and close this lid. Cook for 8-10 minutes. Place Sourdough bread on the grill until toasted on both sides.
• Serve salmon on a platter with sourdough, creme fraiche and pickled cucumbers. Garnish with lemon zest and wedge.