Instructions: Cut each salmon fillet into 5 smaller fillets with the grain of the fish and skewer back to original shape. Drizzle the skin with honey. Cut the courgettes into diagonal lozenges. Cut the aubergine into 1 1/2cm thick slices. Cut the peppers into eight equally sliced pieces and seed and de-pith, dress all the vegetables liberally with olive oil and salt and pepper.

Gazpacho sauce: Place all the ingredients into a blender until fine puree and pass through a sieve, chill in refrigerator.

Set up the smoker on the stove 15 minutes before. Griddle all the vegetables on a hot griddle pan until black lines have formed and vegetables are cooked.

Pan fry the salmon skewers skin side down for 1 minute in a nonstick pan to crisp up the skin. Transfer to smoker for 4 minutes.

Arrange griddled vegetables in centre of a large plate, arrange smoked salmon skewer on top of this and drizzle gazpacho dressing around the last dimension of the plate. Finish with ripped basil leaves, olive oil and serve.

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