Recipe

Hot-smoked salmon silk

Hot-smoked salmon is a gentle BBQ method that yields a rich flavour. Thanks to indirect heat and smoke, the salmon remains tender and develops a lovely, full-bodied flavour.

Number of people:

8 people

Duration:

120 minutes

BBQ set-up:

Indirectly

BBQ temperature:

107 °C

Core temperature:

44 °C

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Preparation

  1. Check the salmon for any bones and pat the fish dry. Season to taste as per the recipe. Take it easy and follow the steps at a leisurely pace – that way, barbecuing stays fun.

  2. Light the barbecue with the XCelsius BBQ lighter and set it up for indirect low heat. Time to get the barbecue going. Give it plenty of time to stabilise before you carry on.

  3. Add wood that goes well with fish. Place the salmon skin-side down on the grill or on a plank. Take it easy and follow the steps at a leisurely pace – that way, barbecuing stays fun.

  4. Smoke the salmon gently until it is firm but still juicy. Do not let the temperature get too high. Keep a close eye on the cooking process and continue to follow the recipe carefully.

  5. Carefully remove the salmon from the barbecue using the XCelsius BBQ gloves. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  6. Leave to rest briefly, then serve in flakes or pieces. Keep a close eye on the cooking and carry on calmly following the recipe.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.