For the dip, mix the mayonnaise with the low-fat yoghurt, wasabi, finely chopped chives and coriander.
Cut the salmon fillets in half lengthwise and season with pepper. Roll the bacon around it. Then thread the salmon fillets wrapped in bacon on the skewers.
Let’s go outside
Start the TiGER FiRE by making a small fire of oak & beech. Make a pyramid shape. Gradually add larger blocks of wood to the pyramid.
Rub the baking tray with oil. Preferably use peanut oil.
If the fire in the TiGER FiRE burns well it takes about 20 to 30 minutes before the maximum cooking temperature is reached.
Grill the salmon skewers golden brown.
Serve with the freshly made dip sauce and a fresh salad.
Enjoy a delicious barbecue all year round, surrounded by the people you love.