2 days into the launch, over 200 site visitors and over 50 facebook followers… and no recipe on the blog! That can’t be. So here comes our first recipe – the smoked salmon that we prepared on day 1 of the FoodFamily launch weekend.
The smoked salmon from the grill was our #1 discovery last summer – easy to do and very impressive at a BBQ party. I had bought some nice salmon and by chance saw on TV how to smoke a salmon trout on a cedarwood plank. I bought some cedarwood planks (you should find them in larger stores with a good BBQ section, otherwise, order online) and tried it out with my beautiful fish. Ok, to be fair, the actual smoking part was done by Timo, the Master of the Grill… it turned out great! We’ve now tried out the charcoal grill version as well as the gas grill version and both were equally good.
So last Friday, before Eva arrived, I went out and bought a nice half Norwegian salmon of 1,8kg for the weekend… looked so beautiful that I almost coudn’t wait to start! The cedarwood planks are by far not that big, and so far I’ve not really found wider ones, so we had to cut the fish in half and adjust the sides a bit to fit on the plank. But the result is a beautifull even piece to be smoked…. and enough leftover salmon for some other dishes.
The actual preparation of the smoked salmon is very easy – you just need to remember to put the cedarwood planks in water 10-12 hours before you want to smoke the fish. They need to be well soaked to ensure they don’t catch fire while on the grill.
We decided to serve the smoked salmon as starter for our launch menu, together with a lemon-yogurt dip (enough for 6-8 people). You can equally serve it as main dish (4 people), with a nice salad or seasonal veggies. So be brave and try it out – here is how:
Recipe for Smoked Salmon from the Grill with Yogurt Dip
For the smoked salmon:
- 1 large piece of salmon fillet with skin, ca. 1 kg
- 1 tsp coarse sea salt
- 1 tsp cane sugar
- 1 tsp coriander seeds
- 1 tsp allspice seeds
- 1/2 tsp black pepper
For the yogurt dip:
- 300ml yogurt
- juice of half a lemon
- cests of a lemon
- 1 garlic clove, finely chopped
- freshly ground white pepper
You also need:
- 1 cedarwood plank (I bought some online)
- 12 hours before you want to smoke the salmon, put the plank into water (weigh it down with a stone).
- Prepare the grill for direct heat (on the gas grill, we smoked with 200-220 °C).
- Prepare the yogurt dip – mix all ingredients and put into the fridge.If your salmon fillet is wider than the plank, adjust it so it fits.
- Cut the salmon in 8 equal pieces but do not cut through the skin. Do not yet place the salmon on the plank.
- Grind the spices and the sugar in a mortar and rub it into the salmon, also inside the cuts you just made.
- Put the soaked cedarwood plank on the grill and close the lid. Wait until it starts to smoke lightly – for us, this took about 5 minutes.
- Put the salmon on the plank, with the skin facing down. Close the lid and try to avoid opening it too much during the smoking process. Smoke 15-25 minutes – the salmon should be juicy and pink inside and done outside. When you see the protein getting white and curdled, it is a good sign that the salmon is ready. On the charcoal grill, it took us 18 minutes, a few more on the gas grill. In case the plank catches fire, use some water to kill the flames and potentially pull the plank over indirect heat for a while.
- Ready! For the best effect, serve the entire salmon on the plank (on a fireproof platter) and serve the yogurt dip on the side.
You can be sure that your guests will be impressed! Bon Appetit!