Smoked salmon with asparagus and baby potatoes

Name: Smoked salmon with asparagus and baby potatoes
Prep time: 10 min
Cook time: 60 min
Yield: Voor 4 personen
Cuisine: Buiten koken

Home / Smoked salmon with asparagus and baby potatoes

Smoked salmon with asparagus and baby potatoes

Preparation time: 60 minutes

Serves 4

Preparation

Soak the Bricknic and the cedar wood plank in water for at least 30 minutes. This prevents the wood from burning and ensures gentle cooking.
Light the Braaimaster. Use a small bed of charcoal under the Bricknic. The air currents create extra heat.
Halve the baby potatoes (especially the larger ones) and place them in the Bricknic.
Cut the garlic bulb in half and place both halves among the baby potatoes. Add a generous sprig of rosemary and thyme.
Season the baby potatoes with salt and pepper and pour a generous amount of olive oil over them.
Close the Bricknic with the lid and place it on the fire. If necessary, place a few coals on top. Allow the potatoes to cook for about 50 minutes. Stir carefully halfway through and check regularly.
Place the skinless salmon on the soaked smoking rack and brush with a layer of hoisin sauce.
Cut thin slices of lemon and orange and arrange them in an overlapping pattern on top of the salmon. Add some finely chopped red pepper if desired.
Place the smoking rack on the side of the Firebox or in a spot with indirect heat. Let the salmon cook gently for 15 to 20 minutes until it flakes apart and is just no longer translucent.
Meanwhile, trim the tough ends off the asparagus and brush them with olive oil.
Grill the asparagus directly over hot coals until they have nice grill marks. Remove them from the heat and sprinkle with lemon zest and sea salt flakes.
Serve the salmon straight from the plank, garnished with fresh dill. Divide the grilled asparagus and baby potatoes between the plates. Finish with a drizzle of extra olive oil or lemon zest for freshness, if desired.