
By Michel Lambermon – SVH Master Chef
Cedar Wood Smoked Salmon Bonbons

"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