BoTree features on James Martin’s Saturday Morning with Red Kampot Pepper
We are so thrilled to be featuring on James Martin’s Saturday Morning show! Watch as James Martin and co-founder of BoTree, Peter Schaebbicke, discuss our world-class Kampot Pepper. And check out James Martin’s gourmet Salmon Gravlax recipe.
Salmon Gravlax Recipe
Ingredients
400g table salt
400g caster sugar
2 tbsp Red Kampot Peppercorns, crushed
1 side salmon, pine board and belly removed
4 tbsp Dijon mustard
1 tbsp Red Kampot Peppercorns, crushed
1 large bunches of dill, finely chopped
gin, a good splash of to cover the salmon
To serve
lemon wedges
watercress
Method
Mix the salt, sugar and crushed Red Kampot Peppercorns (2 tbsp) in a large bowl.
Line a large tray with several layers of cling film and pour half of the salt, pepper and sugar mixture into the tray and spread evenly over the tray.
Place the salmon on the tray and cover the top side with the remaining mixture. Wrap tightly in cling film and leave in the fridge for 24 hours.
Remove the cling film and rinse under cold running water to wash away the remaining salt, sugar and pepper and pat the salmon dry with a tea towel.
Brush the salmon with mustard and cover in the crushed peppercorns (1 tbsp) and dill, then pour over the gin.
Thinly slice the salmon and layer onto a plate. Serve with lemon wedges and watercress.