Serves: 3
Layered Smoked Salmon
- Prep Time
- 20 min.
- Cooking Time
- 20 min.
- Method
- Indirect
- Prep Time
- 20 min.
- Cooking Time
- 20 min.
- Method
- Indirect
Ingredients
- 2 red peppers, large
- 3 salmon fillets, skin on
- 200g smoked pancetta
- 2 tbsp clear honey
- Hickory wood chips, soaked for 20 minutes
Instructions
- Blacken the peppers, either over a chimney starter or directly on the flavourizer bars.
- Place the pepper into a resealable bag and allow to sweat for 10 minutes.
- Place the pancetta on a stainless tray and grill over direct heat for 5 minutes. Remove from the tray and allow to cool.
- Peel the blackened skin off the pepper and slice into strips the same size as the salmon fillet.
- Brush the salmon fillets with honey and place the pepper on top.
- Finely chop the crispy pancetta and sprinkle on top of each salmon fillet.
- Using the roasting method and a handful of hickory chips added to the coals, smoke for 10 – 15 minutes. If using a gas barbecue, pierce the base of a drip pan, add the Hickory Chips and place over direct heat.
- Serve with a garnish of salad leaves on the side.
Straight from the Weber Grill Academy, this smoked salmon dish is perfect for those late Summer barbecues.
Method:
Ingredients
- 2 red peppers, large
- 3 salmon fillets, skin on
- 200g smoked pancetta
- 2 tbsp clear honey
- Hickory wood chips, soaked for 20 minutes
