Preparations:

1. For the brine, mix all the ingredients together and set aside.
2. Place salmon in brine and brine in the fridge for at least 6 hours.
3. Remove salmon from brine and pat dry salmon.
4. Sprinkle dill and crush peppercorn onto salmon.
5. Put smoked wood chips onto the tray and cover with aluminum foil. Bake in Panasonic oven at 200°C for 20 minutes.
6. Place salmon on a wire rack and place onto wood chips. Cover with aluminum foil and bake at 120°C for 40 minutes

Ingredients:

• 1/2 slab salmon fillet
• 130 g smoked Wood chips
• 1 tbsp dill
• 1 tsp black peppercorn

For brine

• 60 g salt
• 50 g sugar
• 1 liter water

For sides

• mix salad
• mini radish
• Alfalfa
• red cherry tomatoes
• green & black olives
• sesame bagels

For sauce

• 1 cup green peas (can or frozen)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp truffle oil
• 1/4 tsp white pepper
• 1/4 tsp salt
• 1 clove garlic
• 1/2 cup vegetable stock