Melanie's Slow Smoked Salmon On Toast
Smoking salmon. Cold or hot. It has gradually become almost daily fare for many BBQ'ers. But this pink fish is so delicious! And it is also an easy fish. With a nice piece of salmon and a smoking board, even a novice BBQ'er will soon get a nice piece of fish on the table.
- 1 wild salmon side with skin of approx. 1200 gr
- 50 gr fish rub
- 16 slices of casino white bread
- 1 lemon
- 1 bunch of chives
- 100 gr Parmesan cheese flakes
- 80 gr pine nuts
- White BBQ sauce
- Smoking board extra-large
- Core thermometer
- Stainless steel cooking ring ø 10 cm
- Possibly tweezers
Step 1: Prepare your barbecue for indirect cooking and heat to a temperature of 140°C.
Step 2: Check the salmon for bones, if they are still there, pull them out with large tweezers. Then rinse the salmon under cold running water and pat dry.
Step 3: Place the salmon with the house side on the board, sprinkle the fish rub over the flesh side of the salmon and rub in the herbs a little. Place the plank with the salmon side on the grill of your barbecue. Close the lid and let the fish cook until it has a core temperature of 53°C.
Step 4: While the salmon is smoking and cooking, use the cooking ring or a glass to cut a circle of about 10 centimeters from each slice of bread. Cut the lemon into slices and finely chop the chives.
Step 5: When the core temperature has been reached, remove the plank with the salmon from your barbecue and let it rest on a fireproof surface for about 10 minutes. In the meantime, brush the grid clean and grill the bread rounds on both sides until light brown.
Step 6: Pick the salmon. Do this carefully, because the fish can still be quite warm.
Step 7: Divide the salmon over five toast circles, sprinkle with some Parmesan cheese, a few pine nuts, the chopped chives and a dash of white BBQ sauce. Then put a second toast circle on it and put a skewer through it
Go, Go, Go, enjoy!