Salmon bon bons

• 2 salmon steaks
• 1 lime
• salt
• pepper
• coarse salt
• dill
• 3 tbsp mayonaise
• 1 tsp curry
• chervil

Indirect cooking system
Cedar wood plank

Heat your Tiger Fire Kamado BBQ indirect at 120 degrees Celsius.

Brine the salmon with coarse salt for 2 hours. After the brine, clean the salmon from all the salt under cold running water. Dry them off and let the salmon dry in the fridge for 2 hours.

Mix the mayonnaise with the juice of half a lime and the curry.

Cut the salmon in little cubes and place them on a cedar plank.

Add some apple wood in the hot charcoal and let the salmon smoke until an internal temperature of 54 degrees Celsius. After that remove them from the BBQ and let them rest for 5 minutes.

Serve the cubes with the curry mayonnaise and some chervil.

Nothing to add here, besides a good glass of Chardonnay.