Salmone affumicato | Ricetta | Big Green Egg Italia

Light the charcoal in the Big Green Egg with a lighting block and wait for it to catch fire and form a hot flame.

Place the salmon at room temperature.

Distribute a handful of apple wood chips over the flame.

Position the convEGGtor and the stainless steel grid in the EGG.

Place the Perforated Cooking Grid with the salmon and close the lid of the EGG.

Bring the EGG to a temperature of 80°C (176°F) and allow the salmon to smoke until it reaches an internal temperature of 42°C (107.6°F); this will take about 30 minutes.

Meanwhile, take the leaves from the dill for the sauce and chop finely.

Mix with crème fraîche and salt to taste.

Check the internal temperature of 42°C with a core thermometer.

Remove the salmon from the Big Green Egg and serve it with the dill sauce.

Equipment Needed

Spice Level:

Dietary