Champagne Smoked Salmon

A delicious, large piece of Norwegian smoked salmon. We used hickory wood soaked in champagne. Garnished with asparagus and lemon juice. Enjoy!

Preparation time: 8.5 hours
For: 4 persons

Ingredients

• Salmon fillet on the skin: 1400 g
• Salt rub
• Champagne
• Asparagus: 300 g
• Lemon juice

Description

1. Brine the salmon by covering it completely with the salt rub, both the skin and the flesh side. This draws out moisture from the fish, giving it a nice texture and reducing its opacity.
2. Let the salmon rest in the refrigerator for 8 hours.
3. Place the cedar plank and hickory wood in the champagne and let it soak for at least 4 hours.
4. After 8 hours, rinse the salmon and pat it dry with a clean tea towel.
5. Heat the BBQ to 90°C.
6. Place the hickory wood between the coals.
7. Place the salmon on the cedar plank and add the asparagus to the BBQ.
8. Let the mixture smoke for 25-30 minutes.
9. Place the salmon on a serving board and garnish with asparagus and lemon juice.

Enjoy your meal!