House Smoked Atlantic Salmon with Cranberry & Citrus Compote wrapped in Phyllo Pastry

Combine 1-cup of soaked apple wood chips with 1 cup of dried apple wood chips and wrap in aluminum foil to form a small pouch. Prick the smoke pouch with a fork on all sides. Place the wood chip pouch over medium heat and allow to heat until the wood chips begin to burn and smoke (ensure that the pouch is very hot and a lot of smoke is escaping from the foil pouch).

Place the 4 salmon filets onto a small wire baking tray and place into a large roasting pan.

Place the smoke pouch on the remaining half of the roasting pan and cover the entire roasting pan with a lid.

Smoke for approx. 10-12 minutes (ensure that you do not open the roasting pan or the smoke will escape and not infuse into the salmon).

Remove the raw smoked salmon fillets and discard the smoke pouch.

Pre-heat the extra virgin olive oil in a non-stick sauté pan over medium high heat.

Season the smoked salmon with salt and pepper and sear the salmon on both sides in the pre-heated pan.

Remove from heat and allow to cool to room temperature. Once cooled brush each piece of salmon with the maple syrup.

Brush one large piece of phyllo with the melted butter and layer the second sheet on top. Cut the buttered phyllo sheets into quarters and place one piece of the cooled smoked salmon in the center of each quarter. Top each salmon fillet with a small spoonful of the cranberry relish (see recipe).

Scrunch the edges of the phyllo pastry to the center of the salmon fillet to form a loose sachet. Repeat with remaining three salmon pieces.

Place the wrapped salmon onto a parchment paper lined baking tray and bake in a pre-heated 325-degree oven for 12 minutes.

Remove from heat when the pastry is golden brown and crispy. Serve with a festive salad or on a bed of steamed julienne vegetables.

To prepare the cranberry relish, combine all of the ingredients over medium heat and cook for approximately 10-12 minutes. Remove from heat and cool.