Slowly Smoked Salmon
Melanie van Koerten - Vuur&Rook
Slowly smoked salmon on toast
For 8 people
- 1 Norwegian wild salmon side with skin of approx. 1200 g
- 5 el Plowboys Fin & Feather Rub
- 16 slices of casino white bread
- 1 lemon
- 1 bunch of chives
- 100 g Parmesan cheese flakes
- 80 g pine nuts
- Saus.Guru White BBQ Sauce
- Cedar shelf Xtra-large
- Core thermometer (Thermapen)
- Stainless steel cooking ring ø 10 cm
- 8 Vuur & Rook GunShape Scewers 21 cm
Step 1: Let the Cedar Xtra-large shelf soak in water for approximately 1 hour.
Step 2: Prepare your barbecue for immediate cooking and heat to a temperature of 140 ° C. Meanwhile, remove the plank from the water. Check the salmon side for any bones. Rinse the salmon under the tap and pat dry.
Step 3: Place the salmon side on the board and sprinkle with the plowboys rub. Place the board on the grill of your barbecue. Close the barbecue and let the salmon side cook for about 30 minutes until it reaches a core temperature of 53 ° C.
step 4: Meanwhile, cut a circle out of each slice of bread with the cooking ring. Slice the lemon and cut the chives into pieces. Cut a piece off the tip of the GunShape Scewers with a pair of secateurs.
Step 5: Remove the salmon board from your barbecue and let it rest on a refractory surface for about 10 minutes. In the meantime, brush the grid clean and grill the bread circles on both sides golden brown.
Step 6: Remove the toast from the barbecue and let it cool slightly. Pick the salmon. Divide the salmon with the Parmesan cheese, the pine nuts, the chives and Guru White BBQ Sauce to taste over half of the toast. Put a second toast on top and put a GunShape Scewers through it. Serve with the lemon slices on a nice wooden board.