Barbecued Smoked Seafood Platter with Herb Dressing
Ingredients: Salmon side, Black pepper, Salt, Lemon, Fennel seeds · 75 min cook time · 520kcal · ₩48,600
Ingredients
1side Salmon side, 1pinch Black pepper, 1pinch Salt, 1whole Lemon, 1tsp Fennel seeds, 1bunch Fresh herbs (dill, parsley, mint), 1whole Chilies, 1whole Lime, 3tbsp Olive oil, 1kg Mixed seafood (prawns, langoustines, razor clams, mussels, oysters), 150g Yogurt, 1whole Cucumber
Instructions
1. Score the skin side of the salmon side, season with pepper, salt, lemon zest, and crushed fennel seeds, and rub with oil.
2. Finely chop mixed fresh herbs and chili, mix with lime juice and extra virgin olive oil to make the herb dressing.
3. Set up a barbecue with wood chips, bay leaves, and rocks for smoking. Place the salmon skin-side down on the grill over indirect heat.
4. Place mixed seafood (prawns, langoustines, razor clams, mussels, oysters) on the smoker and cover with a pyrex bowl to trap smoke.
5. Prepare a cucumber tzatziki salad by chopping cucumbers and mixing with yogurt, lemon juice, oil, chili, and herbs.
6. Crispen up the salmon skin separately on the grill, flake the flaky pink salmon, and serve alongside smoked shellfish and the herb and tzatziki sauces.
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