This recipe is more about technique than cooking. One of the fun things about Haskap berries is their high concentration of anthocyanins, the red and blue pigments found in dark-coloured fruit. You could use this technique with a fresh piece of salmon or cold-smoked salmon.

Fresh salmon
1. Add 2 tbsp of Haskap juice to a large glass dish.

2. Add a fresh piece of salmon to the dish, skin side up, so that the flesh is sitting in the Haskap juice.

3. Allow it to sit overnight for best results, or at least 1 hour if you are pressed for time. This will allow your salmon to take on the purple-blue colour.

Cook the dyed salmon however you prefer.

Smoked Salmon
1. Simply place your smoked salmon in a parchment paper pocket or a ziplock bag.

2. Add the Haskap juice so till it covers the fish.

3. Let it sit overnight in the fridge for a vibrant purple-blue smoked salmon.

To serve, I added Boursin herb and chive spread to a toasted poppy seed bagel, then topped with Haskap-dyed smoked salmon, red onion, and capers. I finished the dish with micro-watercress for a pop of colour contrast and added nutrient boost.