Sebastian's Rub

For Jon's hot smoked salmon. Given to us by Sebastian who was the chef at Riccarton House and Bush. We always use this for smoking salmon at home (not cold smoked though).

Ingredients

You will need the same amount of:

Rock salt (or Himalayan sea salt)

Brown sugar

Dry Bay Leaf

Fennel seeds

Star Anise

All spice

Coriander seeds

Black Pepper

Cloves

Juniper Berries

Mustard Seeds

Thyme

Put the spices into a zuzzer, blitz and then add the salt and sugar. Blitz again. It should be quite fine.