![Illustration Pepper Brown](https://tomasu-website.ams3.cdn.digitaloceanspaces.com/production/images/_1024x1024_crop_center-center_82_line/Illustration-Pepper-Brown_2022-05-17-100802_qgmc.png)
By Michel Lambermon – SVH Master Chef
Cedar Wood Smoked Salmon Bonbons
![Recept 02 Detail Portrait](https://tomasu-website.ams3.cdn.digitaloceanspaces.com/production/images/_1920x2688_crop_center-center_100_line/Recept-02-Detail-Portrait.jpg)
"You can take it from us, once you’ve tasted this dish you’ll keep on making it!"
- 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