VIDEO: Hot smoked salmon with fresh dill sauce

  • 4 persons
  • cooking time: 50 minuten
  • difficulty

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

How to prepare

Always wondered how to smoke fish? Bart explains exactly how to do it! Check out the recipe and video right here.

Preparation

  • 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.

Yukon keta smoked Salmon