• Worldwide shipping
  • Lifetime Warranty*
  • Ordered before 14:00, shipped same day!
  • Pay afterwards
  • Free shipping within Europe from €120

Lasagna | Smoked Salmon

2-3 persons | Kamado, Fish and shellfish | Fish | Main dish

Prep time
15 min
Cook time
45 min
Total time
60 min

Prep time

  • Light a medium amount of charcoal and heat the Kamado to 180 °C. Place the pro set and place a grid on the top level.


Preparation

This dish is in collaboration with Peter de Clercq - Grill x Restaurant Elckerlijc

  • Roast a point pepper on high heat until black. After the pepper is black, let it cool in a sealed bag.

  • Then remove the (black) skin from the pepper.

  • Now you can build the lasagne. Alternate the courgette slices with the salmon and point peppers, so you get nice layers. Between the layers, add Eldurapi Asian herbs , capers and parmesan cheese.

  • On the top layer, add some soy sauce, olive oil and quite a bit of grated cheese.

  • Put the lasagne in the grill at approx. 180°C for 20/30 minutes.
     

Tip: Add extra flavour by adding some fire herbs via woodchipper.

 

print/download

 


Back to

Ingredients

  • 1 courgette (in slices)
  • 150 grams smoked salmon
  • grated parmesan cheese
  • tablespoon capers
  • 1 pepper
  • optional: fire spices - EldurApi
  • EldurApi Nori Mix

Requirements

  • coal fire of approx. 180°C
  • grill grid

Discover the world of YAKINIKU®

Register and be the first to know about the tastiest recipes, best facts and our latest products!

By signing up, you agree to the processing of your data.