John Myers
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Salmon from Hot Smoke, with Avocado, Tomato and Lime
The perfect salmon from hot smoke, with avocado, tomato and lime recipe with a picture and simple step-by-step instructions.
For the fish:
- 5 Pc. Salmon trout fillet
- Olive oil
- Sea-Salt
- Lime juice
For the salsa:
- 2 Pc. Chili peppers red, fresh
- 5 Pc. Medium-Sized tomatoes
- 1 Pc. Cucumber
- 4 Pc. Spring onions
- 1 bunch Coriander
- 2 Pc. Avocados
- 1 Pc. Lime
- 1 Pc. Sugar
- 5 Pc. Coriander leaves
- Olive oil
- Scale, debone and parry the salmon trout fillets. Rub with olive oil and season the top with a little salt and lime juice.
- Fill a chimney with charcoal briquettes and light the charcoal with grill lighters – the charcoals should be glowing white.
- In the meantime, prepare the salsa. To do this, remove the seeds from the chilli peppers and finely chop them. Remove the seeds from the tomatoes and finely dice them. Peel, core and dice the cucumber.
- Clean the spring onions and cut into thin slices. Finely pluck the coriander and chop it. Stone, peel and dice the avocados. Squeeze the juice of the lime.
- Mix all the ingredients for the salsa – gradually taste the chilli peppers until you get the heat you want. Round off the taste with a little sugar.
- Transfer the coals from the chimney to the charcoal bowl of the smoker, fill the water bowl of the smoker and regulate the temperature to around 70 ° C.
- When the smoker keeps the temperature stable, place the fish skin-side down on the rack.
- Fold an envelope from double-folded aluminum foil (size approx. 15 x 15 cm) and fill it with a handful of smoking shavings – fruit woods such as apples or cherries are best.
- Close the envelope, perforate a few times with a fork and place on the glowing coals in the smoker.
- Leave the fish in the smoke-filled, closed smoker for approx. 10 – 12 minutes at 70 ° C. The fish is ready when some protein has escaped from the fish and white droplets have formed on the surface.
- Lift out the salmon fillets and arrange on plates. Pour some chilli salsa over it and garnish with the coriander leaves. Drizzle with a few drops of olive oil. Serve the rest of the salsa in a bowl.
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