Salmon on fire with celery and cucumber

Ingredients for 5 servings:

• 500 g salmon fillet(s), fresh
• 1 lemon(s)
• 2 tbsp dill
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp coarse sea salt
• 1 tbsp juniper berries
• 2 cucumbers
• 1 tbsp sesame seeds
• 6 tbsp soy sauce
• 2 tsp sesame oil
• 1 tsp chili flakes
• 3 stalk(s) spring onions
• 800 g celery
• 300 g potatoes
• 100 g cream
• salt and pepper
• nutmeg
• 2 tbsp parsley, chopped
• 20 g butter
• 75 ml lemon juice
• 75 ml water
• 3 g agar-agar
• 15 g sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 17.03.2025

For the cucumber salad, peel and halve the cucumbers. Scrape out the seeds and slice the cucumber halves. In a small pan, toast the sesame seeds and chili flakes and deglaze with soy sauce and sesame oil. Add to the cucumbers and finely chopped spring onions. Let stand for at least an hour. For the celery puree, peel the celery and potatoes, place in a pot, cover with water, season with salt, and bring to a boil. Drain after 25 minutes. Add the cream and heat, but do not boil. Blend coarsely; small pieces should remain. Season with salt, pepper, nutmeg, and parsley. Finally, stir in a knob of butter. For the salmon, soak a cedarwood board in water for at least two hours. For the marinade, combine the juice of one lemon with the honey, mustard, and dill. Pat the salmon dry, rub with sea salt, and stud with juniper berries. Pour the marinade over the salmon and let it soak in for at least two hours. Preheat the grill to at least 200 degrees Celsius. Place the cedar plank on the grill for 10 minutes and wait until smoke appears. Place the salmon on the plank and smoke for about 25 minutes. Once the protein has released, the salmon can be sliced ​​and served. For the lemon gel, strain the lemon juice through a sieve and heat all ingredients in a saucepan. Let cool and blend. Once blended, the gel can be poured into a bottle. Squeeze a little gel onto each salmon. Phillip prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 1 in Ingolstadt on Monday, March 17, 2025.