1 whole side of salmon
salt and freshly ground
30 ml olive oil
Crème fraîche dressing
250 ml crème fraîche
45 ml lemon juice
30 ml spring onion, chopped
15 ml chopped capers (or caper berries)
salt and pepper
Mix all ingredients in a bowl. Rub some olive oil on one side of an untreated plank which has been soaked in water, wine or beer for 1 hour.
Place the salmon on it, skin-side down.
Season with salt and pepper and brush with olive oil.
Add the smoking chips to the coals (you should soak these for 1 hour in water too).
Close the lid and braai for 25 minutes.
The time will depend on the thickness of the salmon.
Remove from the plank and serve with lemon wedges.
Mix all ingredients for the crème fraîche dressing and serve with a braaied avo.
Brush avocado halves with olive oil.
Season with salt. Braai, cut-side down, until black lines appear (about 3 minutes).