Salmon Bonbons on Cedar Wood with Mushrooms

Prep20 min
Cook30 min
Total50 min
Servings4
LevelLaag

The story

About this recipe

Salmon, perhaps one of the most flavourful types of fish, can be prepared in many ways. You can really let your creativity go wild with salmon. That's what we're doing with this delicious snack for in front of the TV or a quick bite or starter with friends.

What you need

Ingredients

600gramfresh salmon, skin on
2pcsportobello mushrooms
2pcsking oyster mushrooms
3tbspSunny Salmon rub
1tspSea salt or Maldon salt
4tbspPhiladelphia Cream Cheese garlic & fine herbs
1pcsCedar wood smoking plank
1pcsCore temperature probe
1pcsHeat deflector for indirect BBQing
1chunkApple smoking wood

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Start by lighting your BBQ, use 1 or 2 firelighters, and let the temperature settle at about 140/150 degrees. While your kamado is warming up, start preparing your salmon and mushrooms.
Take the salmon out of the packaging, place it on the cedar wood plank, and cut into cubes of 2 x 2cm
Sprinkle the Sunny Salmon seasoning mix generously over the salmon.
Now take the portobello, spread the cream cheese right to the edge of the portobello
Now take the king oyster mushroom, cut it lengthwise in half and brush with olive oil
Meanwhile your kamado is already burning nicely, time to place the chunk of smoking wood on the edge of the fire, so it smokes slowly. Then place the heat deflector and the stainless steel grate.
Once your kamado has reached a temperature of 140/150 degrees, place the salmon and portobello with the plank on the grate. Also place the other mushrooms on the grate.
Ready set go!? Hold on a moment. The Sunny Salmon rub is completely salt-free, so the fish doesn't dry out, if you want your salmon a bit saltier, sprinkle a pinch more salt over the salmon. Time to snack! Enjoy :-)

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