Dan & Steph from MKR have been getting creative with there Bradley!

Recipe – Dan & Steph’s Bradley smoker smoked salmon, warm potato salad & pea puree

4 rashers of bacon, cut in half
4 x 200g fillets of salmon, skin off
½ teaspoon of Bradley Smokers Demerara brine, sprinkled over salmon

500gr of new potatoes, peeled & chopped
1 tbs of Dijon mustard
1 tbs of sour cream
4 tbs of olive oil
2 tbs of chopped parsley
2 tbs of fresh dill
Zest of 1 lemon
Salt & white pepper

250ml of chicken stock
500gr of frozen baby peas
¼ bunch of fresh mint
1 tbs of sour cream
Pinch of salt

Method –
1. Salmon – Sprinkle the Bradley Smoker Demerara brine over salmon fillets & brine for up to an hour
2. Get your Bradley smoker on to 85 degrees
3. Cook for 2 hours at 85 degree & smoke for the last hour
4. Pea puree – Place peas and stock in saucepan in bring to the boil
5. Reduce to a simmer ,once the peas are tender place peas in a processor and blend till smooth, add sour cream, mint & puree – season with salt & pepper
6. Warm potato salad – Place potatoes in to a pot of boiling water and boil till they are tender then strain
7. Combine mustard , sour cream and olive oil
8. Place potatoes in a big bowl and pour over dressing the toss through the dill, parsley and lemon zest
9. Grill bacon until crispy
10. To serve, place a good amount of pea puree on the plate, followed by some warm potato salad, 2 pieces of crispy bacon & then top with beautifully smoked salmon & sprinkle or top with some fresh dill