Ingredients
- For the salmon
- sea salt
- 4 x 100 gram pieces salmon fillet
- 1 tsp soft brown sugar
- 1 tsp dry mustard powder
- 4 pieces of dressed untreated cedar plank, 14cm x 7cm*
- butter, melted
- a few chives or thyme leaves, chopped
- squeeze of lemon
- For the remoulade
- 200ml mayonnaise
- 1 1/2 tsp grain mustard
- grated zest and juice of half a lemon
- 1 medium celeriac
- 1 granny smith apple
- salt and freshly ground black pepper
Method
For the salmon
Lightly sprinkle some sea salt over the cedar. Place a piece of salmon on top of each, trimming the salmon to fit the planks.
Pull out any bones from the fish with small pliers or tweezers and lightly season with sea salt.
Rub the sugar onto the top of the fillet and then sieve the mustard powder over it. It doesn't matter if any sugar or mustard powder ends up on the wood; they will caramelise around the salmon.
Place the planks on top of the grill bars of the barbecue and cover it with an inverted metal container such as an old roasting pan. The wood needs only to smoulder, not flame.
Check the salmon after 5 minutes and if you can see small white beads of cooked protein forming on the outside of the salmon, it is done.
Pour a little melted butter mixed with a squeeze of lemon juice and some chopped chives or fresh thyme leaves over the top.
For the remoulade
Mix the mayonnaise, mustard, lemon zest and juice together.
Slice the ends off the celeriac and peel away the thick skin with a sharp knife. Split it in half lengthways and place each half flat side down on a chopping board and slice into very fine semi-circles.
Lay a stack of these slices on top of each other and slice again into matchsticks. Add to the dressing.
Peel and remove the two cheeks from the apple either side of the core and repeat as for the celeriac and add to the dressing. Season to taste with the salt and pepper and mix well.
Spoon the salad onto individual serving plates and serve a piece of salmon alongside, preferably on the still smoking plank.
* Available from barbecue retailers.
