Rooibos Smoked Salmon, then Seared off, drizzled with Honey Soy glaze and served with a Tomato and Mustard Hollandaise, Semi Pickled Cucumber and Radish.

Ingredients

120g Norwegian Salmon

• 2 Rooibos Teabags
• 100ml Hollandaise Sauce
• 50ml Tomato
• 50g Butter
• 5ml Whole Grain Mustard
• ½ Cucumber Diced
• 1 Radish Sliced
• 10g Sugar
• 50ml White Vinegar
• 10ml Honey
• 20ml Soy Sauce

Method:

• Place the salmon on a perforated tray. In a bain marie tray, open the teabag and place dry tea leaves. Place the perforated over the bain marie and cover with foil. Place on a medium heat and smoke the salmon for approx. 15 minutes. Remove from the tray and allow to cool.
• Place the cubed cucumber and sliced radish in a bowl. Mix together the sugar, vinegar and water. Pour the mixture over the cucumber and radish and set aside.
• Heat up 10g of the butter in a pan, add the tomato and allow to simmer. Remove from heat, season to taste and add the mustard and hollandaise sauce. Mix together and place into a squeeze bottle.
• Mix together the honey and soy sauce and leave aside.
• Place the remainder butter in a pan and heat up. Take the salmon and quickly sear on a high heat on both sides, remove and set aside.
• Cut the salmon into 3 equal cubes.
• On the plate, squeeze a line of the tomato hollandaise, arrange the salmon on the sauce.
• Drizzle the soy glaze on the salmon pieces.
• Scatter the semi pickled cucumber and radish on the plate.
• Garnish with micro greens and edible flowers.