PREPARATION IN ADVANCE

Peel and halve the marloeskes for the sweet ‘n’ sour brine. Peel the young carrots and cut into cubes along with the fennel.

Add the organic vinegar, the sugar and the turmeric to the water and bring it to the boil. Add the vegetables, wait until the liquid boils again and turn of the heat. Allow the vegetables to cool in the liquid to room temperature.

PREPARATION

Soak a Cedar Wooden Grilling Plank in a bowl of water for at least 30 minutes. In the meantime, ignite the charcoal in the Big Green Egg and heat to a temperature of 140°C with the Stainless Steel Grid.

Place the salmon loin on the soaked Wooden Grilling Plank and lightly sprinkle it with salt and freshly ground white pepper. Rub the piccalilli through a sieve and cover the salmon loin with the sieved liquid.

Place the Wooden Grilling Plank with the salmon on the grid. Close the lid of the EGG and cook the salmon loins for 15 to 20 minutes until a core temperature of 60°C is reached. You can measure the core temperature with the Instant Read Thermometer.

Drain the sweet ‘n’ sour vegetables. Remove the Wooden Grilling Plank from the EGG, pull the smoked salmon into a pulled salmon and plate it with the sweet ‘n’ sour vegetables. Finally, garnish with the coriander.