Cedar Wood Smoked Salmon Bonbons

• Skinless salmon fillet (loin), 400 g
• Spring onions, 2
• Red Spanish chili pepper, 1
• Lime, 1/3
• Coriander, 2 sprigs
• Tomasu Soy Sauce, 100ml
• Wasabi paste, 1 tsp
• Pickled ginger, 10 slices
• Kewpie mayonnaise, 1 tbsp
  

Utilities

• Big Green Egg Wooden Grilling Plank (ceder)
• Instant read Digital Thermometer

Preparation in advance

1. Cut the salmon fillet into 10 similar-sized cubes. Cut the spring onions into thin rings. Remove the stem and seeds from the chilli pepper and cut it into thin rings. Cut the lime into slices. Pick the leaves from 1 coriander sprig and chop them finely.
2. For the marinade, mix the soy sauce and the wasabi paste. Keep 10 rings of the spring onion and the chili pepper separate (keep these in the refrigerator) and mix the rest with the lime slices and the the finely chopped coriander with the marinade. Roll the salmon cubes through the mix and leave them to marinate in the fridge for 2 hours.

Preparation

1. Soak the Wooden Grilling Plank in plenty of water for at least 30 minutes. Ignite the charcoal in the Big Green Egg and heat, with the grid, to a temperature of 170°C.
2. Dab the grilling plank dry and put the salmon cubes on it. Place the plank on the grid and close the lid of the EGG. Allow the salmon to smoke for 8-10 minutes, until it reaches a core temperature of 55 °C; you can measure this with the Instant Read Digital Thermometer. In the meantime, pluck the leaves from the second sprig of coriander and slice them into thin strips. Leave the slices of ginger to drain.
3. Remove the grilling plank from the EGG and squirt the mayonnaise over the salmon. Garnish with the chilli pepper, spring onion, pickled ginger and coriander.