Maple & Chilli Regal King Smoked Salmon with Dips & Focaccia

Ingredients

• 1.8kg Regal Marlborough King Salmon Fillet, skin on, bone out
• 1/4 cup (60mls) maple syrup
• 2 limes, juice and zest
• 1 tbsp wholegrain mustard
• 1 tsp chilli flakes
• 4 red capsicum, skins and seeds removed
• 1 cup (125g) sugar, granulated
• 1 lemon juice
• 2 tbsp olive oil
• 1 red onion, finely sliced
• 2 large beetroot, peeled, grated
• 1 tbsp brown mustard seeds
• 3 garlic cloves, crushed
• 1 tsp ginger, fresh finely chopped
• 2 tbsp sugar, brown
• 1/4 cup Balsamic Vinegar
• 1 cup Greek yoghurt
• 1 telegraph cucumber, grated
• 2 lemon juice
• 1 cup mint Leaves, roughly chopped
• 2-3 large kūmara, washed
• 4 teaspoons active yeast
• 1 cup water, warm
• 3 teaspoons caster sugar
• 550g high grade flour, plus extra flour for kneading
• 2 egg, at room temperature, beaten
• ½ teaspoon salt
• ¼ cup olive oil
• ¼ cup rosemary leaves
• ¼ cup black olives, pitted, sliced