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The Bastard Smoke Plank
Red Cedar
// BB304
Laisser la planche de cèdre tremper pendant au
moins 1 heure dans un récipient d’eau.
Placez les portions de saumon avec la peau vers le bas sur le plateau.
Répartissez bien le dessus de chaque morceau avec de l’huile de
sésame et saupoudrez de sel, de poivre noir et de poudre depaprika.
Arroser de miel et déposer une ou deux rondelles
de citron sur chaque morceau de saumon.
Placez l’étagère à saumon sur la grille du Bastard avec le
couvercle dessus. Laissez uire pendant 8 à 12 minutes.
C’est une garantie de succès.
L’odeur et le goût du bois de cèdre
fumant promettent quelque chose
de très beau. Comme cela peut être
simple. C’est l’un de nos favoris qui
revient tout le temps.
pour 4 | 160 °C, indirectement.
planking
salmon
½ saumon à 500 g - 1 cuillère à café d’huile de sésame.
Sel et fraîchement moulu - poivre noir, au goût. 1
cuillère à café de poudre de paprika - 2-3 cuillère
à café de miel - 1 citron coupé en tranches.
En outre nécessaire : grande planche de cèdre - poseur de plaque.
comment cuire
quoi acheter
FR
kamado recipes
116


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