SMOKED SALMON WITH SALAMI AND PEPITAS

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Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

Ingredients

1 side Huon salmon

100g salami finely diced

¼ cup olive oil

30ml white vinegar

Juice of half a lemon

Method

Cut salmon into 4 large fillets place in smoker for approximately 30 mins.

Add salami to a cold pan then put pan on medium heat to gradual render oil out of salmi for about 10-15 minutes.

Add pepitas to the pan with the salami and put back on heat. Stir as they start to pop, keep them moving so they don't burn. Take off heat when most of the pepitas have popped.

Mix together olive oil, vinegar and lemon for the dressing.

To serve plate the smoked salmon, add pepitas and salami on top and then pour over the dressing.