Salmon side hot-smoked with sumac rub

Name: Salmon side hot-smoked with sumac rub
Ingredients: Chopped chives to taste; Zest of half a lemon; Crème fraîche to taste; Side of salmon; Smoking chips; Cress mix to taste; 120 g Cane sugar; 10 g Salt; 10 g Coriander; 10 g sumac; 10 g Cumin; 10 g White pepper; 10 g Za'atar; 10 g Fennel seed

Warm-smoked salmon from the barbecue with a twist of spicy rub made from sumac, cumin, and za’atar.

Ingredients

Chopped chives to taste

Zest of half a lemon

Crème fraîche to taste

Side of salmon

Smoking chips

Cress mix to taste

120gCane sugar

10gSalt

10gCoriander

10gsumac

10gCumin

10gWhite pepper

10gZa'atar

10gFennel seed

Preparation

Heat the barbecue to about 200°C.
Place the convEGGtor and the grid so they can preheat.
Grind the spices and herbs into a nice rub.
Pat the side of salmon dry and rub it with the rub. Let the rub marinate for at least 30 minutes.
Add (dry) smoking chips to the kamado and let it smoke gently (for this, set the convEGGtor aside).
Place the side of salmon skin-side down on an aluminum tray so the skin can be easily removed later.
Smoke the salmon for about 6–8 minutes, until a core temperature of about 52°C is reached.

Serving tip: Mix crème fraîche with chopped chives and cress mix to taste and serve.