Tea-smoked Tasmanian salmon with pancetta, soba noodles, pickled cucumber and star anise broth

This is one of the most popular fish items on the Restaurant menu, and it combines flavours and textures sublimely. Although there are a few steps to carry out beforehand, the final execution is relatively simple. Don’t forget to keep the kitchen well ventilated and the fan on while smoking the fish! The smoking mixture given here is sufficient for two ‘smokes’ and it seems to keep forever. Salmon or trout from anywhere in the world can be used for this dish — such as wild salmon from Scotl