.svg)
.svg)
Salmon chocolates
Such a tasty snack full of flavor!
.png)
Ingredients
- 2 salmon steaks
- 1 lime
- salty
- pepper
- coarse salt
- dill
- 3 tablespoons of mayonnaise
- 1 teaspoon curry
- chervil
TiGER FiRE Accessories
Ingredients
- 2 salmon steaks
- 1 lime
- salty
- pepper
- coarse salt
- dill
- 3 tablespoons of mayonnaise
- 1 teaspoon curry
- chervil
TiGER FiRE Accessories
Preparations
- Heat your Tiger Fire Kamado BBQindirectly at 120 degrees Fahrenheit.
- Brine the salmon with coarse salt for 2 hours. After brining, clean the salmon from all the salt under cold running water. Dry them and allow the salmon to dry in the refrigerator for 2 hours.
- Mix the mayonnaise with the juice of half a lime and the curry.
Let's cook
- Cut the salmon into small cubes and place them on a cedar plank.
- Add some apple wood to the charcoal and smoke the salmon to an internal temperature of 54 degrees Fahrenheit. Then remove them from the barbecue and let them rest for 5 minutes.
- Serve the cubes with the curry mayonnaise and some chervil.
Serving suggestion
- Nothing to add to this except a good glass of Chardonnay.
Let's cook
- Cut the salmon into small cubes and place them on a cedar plank.
- Add some apple wood to the charcoal and smoke the salmon to an internal temperature of 54 degrees Fahrenheit. Then remove them from the barbecue and let them rest for 5 minutes.
- Serve the cubes with the curry mayonnaise and some chervil.
.jpg)