Ingredients

Ingredients
6 x juniper berries
2 tsp sea salt
Rapeseed oil
4 x150g Alaska salmon fillets
Olive oil
Freshly ground black pepper
Charred spring onions, to serve
Rocket leaves, to serve
Brown Butter Mayo
175g butter
2 x egg yolks
1 tsp Dijon mustard
1 tsp salt
1 tbsp sherry vinegar
Pickled Cucumber
½ cucumber
3 tbsp icing sugar
3 tbsp white wine vinegar
2 tsp pink peppercorns, crushed
A handful of fresh dill, chopped

Method

1. For the mayo, firstly melt the butter in a saucepan over a medium heat. Increase the heat until the butter melts and begins to simmer, whisking constantly. Keep stirring until the butter is a light brown colour and then pour the butter into a bowl
2. In a separate bowl, whisk together the egg yolks, mustard and salt beating together until creamy. Whisk in the melted brown butter a little at a time until the mixture resembles mayonnaise and then whisk in the vinegar. Season to taste then chill until ready to serve
3. For the pickled pink pepper cucumber, thinly slice the cucumber on a mandolin, mix with the icing sugar, vinegar, pink peppercorns and dill and set aside
4. Crush the juniper berries with the salt in a pestle and mortar and mix with a drizzle of rapeseed oil
5. Brush the bars of the BBQ clean to prevent the fish from sticking before lighting or heating
6. Rub the fish lightly all over with a little olive oil then season with the juniper berries, salt and some black pepper. When the BBQ is ready lay the salmon fillets on the bars, skin side down, and cook for about 2 to 3 minutes until the skin is golden brown then carefully flip the salmon over and cook for a further 1 to 2 minutes on the other side. (Wild salmon has less fat so it needs to be slightly undercooked - if overcooked it will be dry)
7. Remove the salmon from the BBQ grill and serve immediately on a wooden board with some charred spring onions, rocket leaves, pink pepper pickled cucumber and the brown butter mayo

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