Approx 20 – 30 pieces


Ingredients Edit

Directions Edit

  1. In a baking tray lay a little paperbark on the base of the tray.
  2. Over the paperbark, place a cooling rack to rest the salmon upon.
  3. Add eucalyptus oil to the sugar syrup and brush over the salmon fillet.
  4. Cover with foil, then place over the stove and begin to heat the tray, to begin smoking the salmon.
  5. Leave on the stove for 30 minutes on very low heat.
  6. Remove and allow to cool in the tray.
  7. When cool brush with remaining sugar syrup, cover and store in cool room over night.
  8. Slice the fresh French stick, spread a little ricotta cheese, then place a small amount of the salmon, dust with sesame seeds and freshly chopped chives.

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