How to make it
Put the smoking planks in cold water
Cut the salmon into portions if needed (you decide how big the pieces are)
Marinate the salmon with some sea salt, brown sugar and whisky. You can add this marinade to taste.
Mix the lemon curd with crème fraiche in a bowl, ratio 1:4. Set aside.
Take the smoking planks out of the water and place the salmon on them.
Place the planks on the BBQ and let the salmon cook gently. The time depends on the piece of fish, the thicker the salmon, the longer it will take. Chef's tip: you can tell by feel whether the fish is done. The salmon shouldn't be completely cooked through inside, the inside should stay lightly pink. Not sure? The core temperature should reach 50 degrees
Is the salmon done? Then serve it with the lime crème. Enjoy!
