Smoked salmon with red Kampot pepper and smoked duck with lyophilized Kampot pepper

Procedure

1. The process is the same for both salmon and duck, differing only in the smoking duration. The temperature of the Big Green Egg should range from 80 to 100 degrees Celsius.

2. Salt both products with fleur de sel and pepper them – salmon with red pepper and duck with freeze-dried pepper. Place on the grill with any vegetables you like.

3. The salmon is smoked on a soaked cedar wooden plank, which imparts a specific sweet flavor of cedar wood to the fish. The duck breasts are smoked directly on the stainless steel grate. Clean the duck breasts and score the skin in a crosshatch pattern. The finer the pattern, the less fatty it will be. Grill with the skin side up so that the released fat drips over the meat.

4. Try to maintain the lowest possible temperature in the grill to ensure the smoking lasts as long as possible.

5. The salmon should reach an internal temperature of 49–52 degrees, and the duck 56–59. To guarantee these temperatures, you can use a wireless Meater probe and then monitor the temperature on your mobile phone.

6. For a stronger smoky flavor, use apple wood chips that have been soaked in water before smoking to create more smoke.

Enjoy your meal!