Hot-smoked salmon fillet with dill sauce
Recipe
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15 minutes
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50 minutes
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65 minutes
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4-6 persons
Want to serve something quick and delicious? Check out this recipe for hot-smoked salmon from the Big Green Egg. Because by slowly smoking and cooking the salmon fillet at a low temperature on this kamado, the fish acquires a wonderfully soft texture and a subtle smoky flavour. Serve the smoked salmon whole on a platter, so all your guests can grab some. That’s why we like to call it our salmon platter. Delicious for lunch, brunch or as an informal appetiser, but also incredibly tasty as a party snack.
INGREDIENTS
SALMON
- 1 kg salmon fillet with skin
- 1 tbsp pink peppercorns
- 1½ organic lime
SAUCE
- 2 sprigs of dill
- ½ organic lime
- 200 g crème fraîche
Garnish
- 2 sprigs of dill (optional)
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 140°C. Lay the salmon fillet on its skin on your worktop and remove any remaining bones.
- Put the pink peppercorns in a sieve and rub them with the back of a spoon over the salmon. Sprinkle with salt and pepper and finely grate the zest of the whole lime over the salmon.
- Place the salmon fillet skin-side down on the Half Perforated Grid.
METHOD
- Sprinkle a handful of Apple Smoking Chips on the glowing charcoal and put the heat shield in place. Place the stainless steel grid in the kamado and place the perforated grid with the salmon on top. Close the lid of the kamado and bring the temperature to 90°C. Putting the heat shield in place will cause the temperature to drop significantly.
- Let the salmon smoke and cook for about 40 minutes until it has reached a core temperature of 48°C; you can measure this with a core thermometer.
- In the meantime, pick the leaves off the dill for the sauce and finely chop them. Finely grate the zest of the half lime and mix the zest into the crème fraîche, adding dill, salt and pepper to taste. Take all the lime you zested and cut it into wedges.
- Remove the salmon from the Big Green Egg and place the fish on a nice platter. Garnish with the dill if desired and serve with the sauce and the lime wedges to squeeze the juice over the salmon.
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