Tuc with smoked salmon and yoghurt dill sauce

Tuc with smoked salmon and yoghurt dill sauce

Your enthusiasm during The Meatlovers event on this snack was so cool! You guys just came back for it. Reason enough to share the recipe with you.

Number of snacks: At least 20-30 pieces
Preparation time: 1 hour
Cooking time: 30 – 60 minutes

Ingredients (for 4 persons):

  • Ingredients:
  • 1 salmon side
  • Tuc original
  • Yoghurt
  • Fresh dill (1 bunch, add to taste)
  • 1 clove of garlic
  • Salt and pepper to taste

Other essentials:

  • BBQ with lid
  • White quebracho charcoal
  • 1 role of woodwool
  • Canadian Western Red Cedar plank
  • BBQ gloves
Preparation

BBQ lighting: Use charcoal according to your preference, we used White Quebracho Blanco at the event. Light the BBQ with woodwool for long-lasting, even heat. Heat up to 180-200 degrees.

Prepare smoking board for use: Place the smoking board in water for at least an hour before use. Place the plank on the grill grid as soon as your charcoal burns nicely and close the barbecue. Turn the plank over after 3-5 minutes.

Grilling salmon: Having turned the board over, you can now place the salmon on the smoking board. Do this with the skin side down. At a core temperature of 52-55°C, it is juicy and perfectly cooked. The smoking board gives the salmon a rich, woody, smoky flavour.

Yoghurt dill dressing: For every 3 tablespoons of yoghurt, add about 3 finely chopped sprigs of dill. Add the finely chopped garlic here. Finish the dressing with salt and pepper to taste.

Make toast: Place the Tucjes on a nice serving dish and top each toast with a bit of salmon. Top it off with a little dressing and serve!

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