WHITEFIRE BURGER RECEPT2

FISH ON THE BARBECUE

PULLED SALMON SANDWICH

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
White Fire SF 2023 1153
  1. Soak the smoking board for 1 hour in water
  2. Crush the juniper berries and mix them with the salt and the sugar in a liter of water.
  3. Finely chop the green herbs.
  4. 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.

White Fire SF 2023 3434
ORIGINAL BARBECUE CORTEN AVKP € 1795
ORIGINAL BARBECUE CORTEN AVKP € 1795
€ 1.795,00
ROOKPLANKJE CEDER LARGE SET2 AVKP € 14,95
ROOKPLANKJE CEDER LARGE SET2 AVKP € 14,95
€ 14,95
GRILLFRAME D49XH16CM AVKP € 49,95 - EXCL. GRILL/PLANCHA
GRILLFRAME D49XH16CM AVKP € 49,95 - EXCL. GRILL/PLANCHA
€ 49,95