Cedar plank, soaked in water for at least 30 minutes
Sposób Przygotowania
Mix all the marinade ingredients
together. Spread over the
fish and wrap tightly in cling film.
Leave for at least 1–2 hours in the
fridge, preferably overnight.
Pre-heat the grill to 150° C.
Place the salmon on the soaked
cedar plank on the barbecue over
indirect heat, close the lid and
smoke for one hour until its core
temperature is 58° C.
Meanwhile, boil the potatoes
and prep the salsa by mixing all
the ingredients and setting aside
until the fish is done.
Serve the fish with the dill salsa,
boiled potatoes, a good squeeze
of lemon juice and some salt and
pepper.
