Red-pepper ‘salmon’ sushi topping

• 1 red pepper (capsicum)
• 1 teaspoon liquid smoke (or ½ teaspoon

Pierce the pepper all over with the tip of a small knife, then grill until black and blistered, turning it every 5 minutes – this should take about 15–20 minutes. Use a fork to whisk together the liquid smoke, vinegar, oil and salt in a bowl.

When the pepper is blackened, plunge it into a bowl of cold water and leave for a minute or so to loosen the skin.

Remove the pepper and p