Lasagna | Smoked Salmon

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

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.

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