Summary

Ingredients

• Olive oil, for the tin
• 1 salmon fillet (s), approx. 700 g
• 1 tablespoon sea salt, coarse
• 2 tablespoon sugar
• 1 lemon (s), untreated, organic
• 5 stalk / s thyme
• 1 teaspoon chilli flakes

For the vinaigrette:

• 3 tablespoon lemon juice
• 0.5 ½ onion (s), red
• 1 teaspoon mustard, medium hot
• Pepper, black, freshly ground
• salt
• 6 tablespoon olive oil
• 0.5 ½ bunch chervil
• 0.5 ½ bunch tarragon
• 0.5 ½ bunch parsley

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Instructions

1. Soak approx. 2 handfuls of wood shavings in water and allow to drain in a sieve after 30 minutes.
2. Cover the grill with about a third of the briquettes, light it and wait until the full embers have developed
3. Thinly grease an old baking sheet that fits on the grill with olive oil. Place the salmon skin side down on the tray. Sprinkle with the coarse sea salt and sugar.
4. Peel the lemon thinly with a zest zipper and spread it over the salmon with the thyme and chilli flakes. Cover tightly with cling film and leave to stand in the refrigerator for an hour.
5. Chop the onion very finely and stir in the lemon juice, mustard, sugar, salt and pepper, then stir in the olive oil. Chop the herbs and mix in.
6. When the embers are ready, put on the grill grate and place the tray on the other side of the grill - i.e. next to the embers (of course, remove the foil beforehand). Spread the wood chips on the embers, close the lid and smoke the salmon warm for 20 minutes.
7. Serve with the herb vinaigrette.
8. Great Briam (in my recipes) is perfect as a side dish. Alternatively, you can cook approx. 800 g small, unpeeled potatoes in salted water for 15 minutes, spread them on the tray next to the salmon and smoke them with them.