Pulled salmon sandwiches

The cook, step by step.

1. 1

   Step 1

   Done

   We'll start marinating the salmon silk. We put all the ingredients of the marinade in a ziplock bag and add the salmon side to this. We then have this optimally marinated for 2 hours in the refrigerator and at least 30 minutes. Make sure you turn it around now and then so the marinade goes everywhere. After this we light the barbecue and smoke at a dome temperature of 75 degrees Celsius. Once the barbecue is at this temperature you add the smoking wood, insert the core thermometer into the salmon and put it on the barbecues. You now close the lid and leave it closed until the salmon reaches an internal temperature of 50 degrees Celsius.

   Internal temperature: 50°C2h
2. 2

   Step 2

   Done

   After you smoke the salmon, it looks like this. Now you can be careful with a fork pulling the salmon. After this you cut open the brioche sandwiches and grill them briefly on the inside of the barbecue. Now it is time to cut the cucumber into very thin slices of about 1cm wide. Then prepare the sauce by mixing mayonnaise with honey and sriracha sauce.

3. 3

   Step 3

   Done

   We are now going to make the sandwiches by starting with a layer of sauce, on which is the pulled salmon. Cover this with some lettuce, the cucumber and the cap of the sandwich smeared still measures a little sauce. Enjoy blown, enjoy yourselves!