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Serves 4.
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Ingredients
 1 salmon or ocean trout, skin on and pin boned
1 smoked pork hock
500ml soy sauce
200ml oyster sauce
6 star anise
2 pieces orange peel
1 head of garlic, crushed
2 knobs of peeled ginger
200g rock sugar, available from Asian stores
10 cloves
3 cinnamon quills
1 litre water
2 Sturmer apples, peeled and grated
lemon juice
100g shredded cabbage
200ml mayonnaise
knob of butter
brown sugar
4 thickish slices of Sturmer apple, extra
sesame seeds
spring onions finely sliced
blended vegetable oil for frying
Method
Firstly remove the skin from the salmon and reserve. Lay out a length of cling film on the bench and lay the salmon skin on top. Now place the salmon flesh on top of this. Season with salt and pepper. Begin to roll it up like a sausage with the skin on the outside. Wrap in more cling film to help this. When wrapped, continue to squeeze it so the sausage shape becomes tighter. Refrigerate.
Meanwhile into a pot place the soy sauce, oyster sauce, star anise, orange peel, crushed garlic, ginger, rock sugar, cloves and cinnamon quills. To this add 1 litre of water and bring to the boil. Finally drop in the smoked pork hock and cook until completely soft about 3 hours.
Once cooked the pork bone should come out cleanly. Roll this up the same way you have done the salmon and refrigerate until hard, preferably overnight. Reduce the stock until syrupy, strain and reserve.
The next day, add the grated apple, a little lemon juice, cabbage and mayo to make a coleslaw. Season to taste and reserve.
Heat a little butter in a pan and add some brown sugar. Drop in four thickish slices of apple and caramelise until cooked and golden.
Slice the salmon sausages into 5cm thick pieces. Also cut the pork hock into 1cm slices. Deep-fry both of these until really crispy on the outside. Drain well.
Meanwhile arrange the coleslaw in the middle of the plate. Place the caramelised apple on top, then the slice of pork followed by the salmon. Now spoon a little of the sauce over the lot, scatter with sesame seeds and spring onions and serve.
Recipe courtesy of Steven Cumper, Peppermint Bay
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