INGREDIENTS (4P)

2 White Fire cedar smoking boards
300 grams salmon fillet with skin
70 grams of sea salt
20 grams of sugar
8 juniper berries
2 lemons
75 grams full yoghurt
75 grams of mayonnaise
40 grams of dill
20 grams of chives
20 grams of basil
20 grams of cress or shoots
1 solid mango
100 grams of mixed lettuce
1 stalk of spring onion
2 multigrain rolls

Soak the smoking board for 1 hour in water
Crush the juniper berries and mix them with the salt and the sugar in a liter of water.
Finely chop the green herbs.
Arrange the salmon fillets on the smoking boards and top with half of the dill and the zest of 1 lemon. Place the smoking boards Place the salmon fillets in the mixture and marinate in the fridge for one hour. Rinse the salmon fillets with cold water and gently pat them dry with the salmon on the White Fire plancha for 20 to 30 minutes until the salmon is nicely warm smoked.

5. Cut the rolls in half, rub with olive oil and grill lightly.

6. Cut the lemons in half and grill them with the flesh on the plate. Cut the mango into cubes and grill them a golden brown.

7. Mix the yoghurt and the mayonnaise with the remaining green herbs and season with pepper and salt.

8. Pull the warm smoked salmon. Top the roll with the herb mayonnaise, lettuce, salmon, mango and finish with the cress and a few pieces of spring onion. Sprinkle with the roasted lemon and serve.

ORIGINAL BARBECUE CORTEN PPI € 1795

1 795,00 €

SPATULE - MANCHE EN CHÊNE PPI € 24,95

24,95 €

TABLIER CUIR

229,49 €

FISH ON THE BARBECUE