Preparation time: 15 min | Grill time: 30 min | Recipe for printing (PDF, German)

A very special combination of fish and meat, garnished with delicious summer vegetables.

Rinse the salmon fillet and pat it dry. Briefly heat the cedar plank on the grill until it starts to smoke lightly. Sprinkle salt on the plank.

Stir honey, mustard, dill, lemon rub, olive oil and salt into a marinade and brush the salmon with it.

Place the salmon on the salt on the plank and cook it indirectly on the plate under the cooking dome to a core temperature of 57 °C.

Grill the black pudding on both sides until it starts to soften and develops roasted flavours.

Turn the courgette into spaghetti with a spiralizer. Finely dice the onion and the tomatoes. Sear the courgette on all sides in olive oil over high heat, add the onions and tomatoes and season with the salt.

Arrange the vegetables in the centre of the plate, place the skinless salmon on top and add the black pudding.

Recipe provided by