Smoked salmon

• 4 salmon steaks
• 1 lime
• pepper
• coarse salt
• chilli flakes
• watercress

Cedar wood planks

Heat your Tiger Fire plancha BBQ.

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.

Cut the lime in small slices

Place the salmon steaks on a cedar plank. Add black pepper, some chili flakes and the slices of lime on top.

Put the cedar planks on the BBQ and after 10 minutes place another cedar plank on top of the salmon to catch the heat and smoke. The salmon is done when it reaches an internal temperature of 54 degrees Celsius.

Let it rest for 5 minutes and serve the salmon with some fresh watercress.

You can combine this salmon with a lot of delicious sides. Our favorite is a good glass of Chardonnay though.