A delicious, large piece of Norwegian smoked salmon. We used hickory wood soaked in champagne. Garnished with asparagus and lemon juice. Enjoy!
Preparation time: 8.5 hours
For: 4 persons
Ingredients
- Salmon fillet on the skin: 1400 g
- Salt rub
- Champagne
- Asparagus: 300 g
- Lemon juice
Description
- Brine the salmon by covering it completely with the salt rub, both the skin and the flesh side. This draws out moisture from the fish, giving it a nice texture and reducing its opacity.
- Let the salmon rest in the refrigerator for 8 hours.
- Place the cedar plank and hickory wood in the champagne and let it soak for at least 4 hours.
- After 8 hours, rinse the salmon and pat it dry with a clean tea towel.
- Heat the BBQ to 90°C.
- Place the hickory wood between the coals.
- Place the salmon on the cedar plank and add the asparagus to the BBQ.
- Let the mixture smoke for 25-30 minutes.
- Place the salmon on a serving board and garnish with asparagus and lemon juice.
Enjoy your meal!
