VIDEO: Hot smoked salmon with fresh dill sauce - Fish Tales
Fish tales
Magazine

VIDEO: Hot smoked salmon with fresh dill sauce

Recipe (dinner)

  • 1

    Make a brine by mixing the salt with the water. Put the salmon in and set aside. Leave the fish in for at least 30 minutes.

  • 2

    Preheat a barbecue with charcoal at 130°C. Use a firelighter if necessary. Close the lid of the barbecue and wait about 15 minutes.

  • 3

    Rinse the salmon with cold, running water and pat the fish dry with kitchen paper or a clean towel. Grease a grill with olive oil and put the salmon on, with the skin side down.

  • 4

    Put the extra smoke wood on the hot charcoal, put the salmon on the grill in the barbecue and close the lid again. Smoke the salmon for 30 minutes.

  • 5

    In the meantime, combine the mayonnaise, crème fraîche, lemon zest and juice and dill in a bowl and season the sauce with salt and pepper.

  • 6

    Open the lid of the barbecue and check if the core temperature of the salmon has reached 45°C. Remove the salmon from the barbecue, divide into pieces and serve each piece with a generous spoon of sauce and if pleased some extra lemon juice.

Ingredients

  • - Barbecue or Big Green Egg

  • - Grill

  • - Charcoal, firelighter and smoke wood

  • - 2 l water

  • - 300 g salt

  • - 400-500 g wild salmon fillet, skin on

  • - 3 tbs mayonnaise

  • - 3 tbs crème fraîche

  • - grate and juice of ½ lemon

  • - ½ bunch of dill, finely chopped

  • - olive oil

  • - salt & pepper

  • 4 persons