VIDEO: Hot smoked salmon with fresh dill sauce

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.