Smoked salmon with Big Green Egg
An original and simple recipe of smoked salmon to taste quickly.
How to make smoked salmon at Big Green Egg?
Here is an original and simple recipe of smoked salmon to taste without delay.
For 4 people :
4 salmon fillets (with skin) 180 g each
coarse sea salt
sugar
8 bay leaves
vegetable oil
Required accessories (see opposite):
Chips of wild cherry wood
Ceramic diffuser convEGGtor
Place the salmon fillets on the skin in a dish and salted with coarse sea salt and sugar.
Place the bay leaves on and beside the fillets and place in the refrigerator for at least 1 hour and up to 4 hours.
Dip a handful of wild cherry wood chips into the water for several minutes.
Turn on the
Big Green Egg with 3 firelighters and leave the lid open for 8 to 10 minutes. The temperature thus reaches about 68 ° C; the ideal temperature for smoking food with the Big Green Egg.
In the meantime, rinse the salmon fillets under running water and dry them with a cloth or paper towel.
Grease the stainless steel grill with absorbent paper soaked in vegetable oil.
Divide the wet wild cherry wood chips over the embers, place the convEGGtor and the grid in the EGG.
Place the salmon fillets on the skin on the grill, fold the lid and smoke for 20 to 25 minutes.
Remove the salmon fillets from the grill and remove the skin.
For example, serve with different beet preparations, such as stewed beets, beet puree, sweet and sour beets and grilled Little Gem lettuce.
Enjoy.
