Salmon Bites with Two Toppings

Remove the skin and any remaining bones. Cut the fillet into even cubes (about 3×3 cm). If there are thinner edge pieces, score and fold them so that all pieces are about 3 cm high. Season all over with "How much is the fish?".

Finely dice the colorful bell peppers and briefly sauté them in a little oil. Add the cheddar, let it melt, and mix well. Allow to cool slightly, then spread the mixture over half of the salmon bites.

Mix spicy horseradish, breadcrumbs, and softened butter into a spreadable paste. Stir in thyme or other herbs if desired. Spread this mixture over the second half of the salmon bites.

Soak the cedar plank in water for 30–60 minutes. Preheat the grill for indirect, low to medium heat (about 150°C).

Toast the wet plank without the salmon directly over the heat for 1–2 minutes until it starts to smoke lightly. Place the pralines on top. Move the plank to the indirect heat zone, close the lid, and gently cook for 20–25 minutes until the salmon is translucent (ideal core temperature: 52–55°C). This way, hardly any protein will seep out.

Remove from the grill and let rest for 1–2 minutes. Top with lemon juice, cress/sprouts, or lemon zest as desired, and serve immediately.

- Never leave the plank unattended; if flames appear, briefly spray with water.
- Oven alternative: Bake on a tray at 160–170 °C top/bottom heat for 12–18 minutes (without the plank), until the core temperature reaches 52–55 °C.
- Serve as finger food on a mini salad bed, or with warm grilled vegetables.

Recipe by manfred.feger (Instagram)