Grilled salmon with salad from the embers
1.7.2020
Warm smoked salmon from the grill, served with a lukewarm side salad. We are travelling to Scandinavia. You can also replace the salmon with halloumi or tofu and have an instant vegetarian version of this dish.
What does a restaurant do during a lockdown? Create barbecue recipes, shoot a video and sell the ingredients in the restaurant as a box. At least that's what Stefan Kraus and the team at the Rüsterei in Zurich thought. This is what they came up with:
"If we can't travel, let's bring our holiday dreams to the grill" was the motto of the video. The result is poetic and elaborately produced. But can I cook the recipes? I tried it out together with Stefan and talked to him about his job, cooking and God and the world. You can find the video above the title.
Recipe
Ingredients (2 pers.)
2 salmon steaks of 150 g Swiss salmon
1 apple wood chunks
2 medium raw beetroot
1 tbsp white balsamic vinegar
2 tbsp olive oil
1 red onion
1 bunch of dill
180 g sour cream
2 radishes
**Preparation **
- Preheat the charcoal grill
- Chop the dill and make a sauce with the sour cream
- Place the raw beetroot in the embers with the skin on and cook until soft
- Season the salmon with salt and pepper
- Place a piece of apple wood directly over the embers and slowly cook the fish on its side in the smoke using a lid
- Peel the beetroot and prepare a lukewarm salad with olive oil, vinegar and the red onions
- Place the salmon on top and serve with dill sour cream
- Garnish with radishes and dill
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Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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