Hot-Smoked Mullet with Zucchini Flowers, Peas and Mint

Ingredients

• 2 sides of mullet (about 600gm each), skin on
• 3 cups woodchips, such as apple or peach, soaked in cold water for 30 minutes, drained (see note)
• 150 gm frozen peas
• 100 gm sugar snap peas, trimmed
• 12 zucchini flowers, petals torn, stalks thinly sliced
• 1 zucchini, thinly sliced into rounds on a mandolin
• 1 cup (loosely packed) pea tendrils
• ¾ cup (loosely packed) mint
• 50 ml olive oil
• 20 ml lemon juice
• 1 tsp Dijon mustard
• Pinch of caster sugar
• To serve: thick mayonnaise, spiked with lemon juice and garlic
• Brine
• 200 gm sea salt flakes
• 100 gm brown sugar
• 3 thyme sprigs
• 1 fresh bay leaf