Hot smoked salmon with chilli salsa

Hot smoked salmon with chilli salsa

Total: 1 hr 5 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 420 kcal
, Fat: 32 g
, Carbohydrate: 5 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare the wood chips

100 g smoke chips WOOD CHIPS
4 tbsp water
3 sprigs rosemary
3 sprigs sage
5 juniper berries

To prepare the salmon

1 tbsp olive oil
1 tsp honey
1 tsp sea salt
10 peppercorns, crushed
500 g salmon fillets with skin (organic)

Chilli salsa

2 tbsp olive oil
1 lime, use only the juice
½ tsp salt
a little pepper
2 red chillies, deseeded, cut into thin rings
100 g celery, diced
1 avocado, diced
1 red pepper, diced
1 spring onion incl. green part, cut into thin rings
½ bunch coriander, finely chopped
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1 cedar barbecue board, soaked in water for 12 hrs.

How it's done

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To prepare the wood chips

Place the sawdust, water, rosemary, sage and juniper in a bowl, mix well, leave to stand for approx. 30 mins.

To prepare the salmon

Combine the oil, honey, salt and pepper, brush the marinade over the salmon.

To smoke on a charcoal BBQ

Spread the wood chips directly on top of the embers. Place the salmon on a grill tray or grilling plank, cover and smoke over a low heat (approx. 150 °C for approx. 15 mins.

Chilli salsa

Combine the oil and lime juice, season. Add the chillies along with all the other ingredients, mix and serve with the salmon.

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