Salmon

1. Place sawdust on bottom of roasting tray & cover with small cooling rack brush the cooling rack with oil & rest the salmon portions on-top sprinkle each fillet with a little brown sugar
2. Cover tin with foil & smoke over a low gas heat for 6 minutes, remove from heat and rest on the side for another 2 minutes

Elby Salad

1. boil some water with a little olive oil & seasoning. Pour in wheat & cook for 10 minutes until tender, drain & cool under cold water
2. Finely shred the snowpeas & cook the baby sweetcorn for 3 minutes, cool in ice water
3. In a mixing bowl add snowpeas, sweetcorn, beetroot chard leaves, Chinese lychee, zest of 1 lemon & juice. Mix in the extra virgin olive oil & season with salt & pepper

Garnish

1. In a saute pan heat up a little oil & add in the pitted cherries and flame over a high heat.
2. Add in aged port wine & burn off the alcohol, add brown sugar & sumac. Reduce by half.
3. Peel the pitaya and cut into 1cm dice
4. Place salad mix in the middle of place, lay the salmon on top, and spoon around the port wine dressing
5. Garnish with pitaya, black cherries and black sesame seeds