This recipe from Craig Will at Stillwater restaurant in Launceston uses a cedar smoking technique to bring together warm yet irresistibly zesty flavours. A show stopper when entertaining, this dish can be cut to smaller pieces as hors d’oeuvres or larger pieces for the main event at your dinner party. Thanks to Huon Aquaculture for sharing the recipe and photograph.
Ask your fish monger to fillet and pin-bone the Huon Atlantic salmon, also removing the skin. Trim edges to fit onto cedar plank depending on the size of the fillet. Sprinkle over the salt, then sugar and brush with a damp pastry brush and leave for 45 minutes.
In a medium saucepan, combine lemon juice, vinegar and water, reduce by half, reduce heat, then whisk in butter to make a beurre blanc (do not over heat as this will split the sauce).
Add the fish roe and sliced chives to the sauce and keep in a warm part of the kitchen until required.
Dust the salmon fillet with the wasabi powder then place plank onto a hot BBQ plate or over the BBQ bars, close lid and allow the wood to start burning. This will smoke the fish and cook it at the same time, keep an eye that the wood does not catch fire, if so remove from the heat and reduce heat on the BBQ and continue to smoke until the salmon is cooked (roughly 15-20 minutes). The fish will be firm to the touch when ready.
Once cooked, remove from the heat and rest for 5 minutes. Then cut with a serrated knife, serve the fish on the plank, pour over the sauce and garnish.