Featured dish and highlight this week is The smoked dusky kob salad. Since we installed the smoker into production and butcher two years ago we have made great progress in smoking, from cold to hot smoking, salt to brisket, even oil.
We were originally looking for a substitute for peppered mackerel and we ended up using the dusky kob from the Eastern Cape (sassi green listed). We tried cold smoke as well as hot smoke, the hot smoke left the greater impression, so we decided to rather create a salad in Planet around it. Later we moved the salad to the lounge.
For the rest of the salad we added avocado and charred corn with a jalapeno dressing.