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.