4 x 90g salmon portions, skin off and de boned, taken off top loin
1 tbsp salt
1 tbsp sugar
5 tbsp olive oil
½ vanilla bean
½ cup sliced dill
4 small sealable bags (cry vac are ideal, but snap lock will do)
20 g dehydrated fennel stalks and tops
15 g mountain tea
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine salt and sugar and coat salmon with this mixture, allow to sit for 20 minutes in refrigerator.
Meanwhile split vanilla pod and combine with olive oil to infuse.
Remove salmon from fridge and rinse under water. Pat dry.
Preheat a circulating water bath to 40C.
Place salmon in a sealable bag and add a tablespoon of vanilla oil. Cook salmon in bag for about 20 minutes.
Remove from bag and discard oil, sprinkle dill over the salmon.
Place salmon on a rack above a bowl containing the fennel and mountain tea. Fire the dried ingredients with a blow torch and cover and smoke for 60 seconds before serving.