Plank salmon sandwich with mustard mayonnaise

➊ Wash the salmon, dry it and lightly salt it about half an hour before grilling. You can soak the salmon board overnight - but you don't have to. See tip at the bottom!

➋ For the pickled red onions, cut the onions into strips, pour the vinegar-sugar-water mixture over them and leave to steep until ready to use – they will keep in this brine for at least 4 weeks when refrigerated.

➌ Season the salmon with a pinch of brown sugar, lemon zest and garlic and secure it to the board with the holder. The tail end should be facing upwards, as the fish is thicker towards the head and therefore needs more heat to cook evenly.

➍ Place the fish on the fire bowl and make sure that the flames do not touch the fish flesh. Only the heat of the fire should cook the salmon - around 55 °C in the core is optimal. You should plan on around 30-45 minutes for this.

➎ For the mustard mayonnaise, mix the mayo with mustard, dill and lime juice and zest and season with salt and pepper. If desired, add a little white balsamic cream.

➏ As soon as the salmon has reached the desired degree of doneness, remove the board from the heat and release the holder. Fry the quail eggs on the hot plate of the grill at medium heat.

➐ Slowly toast the bread on the hot plate with a little butter and then pull it to the side. Spread mustard mayo on it, remove a nice piece of juicy salmon from the side and spread it on the bread. Season the wild herb salad with a little olive oil, balsamic vinegar, salt and pepper and put it on the fish, add the sweet and sour onion strips and finish with the fried quail egg. If you like, put a second toasted slice of bread on top.

Marc's tip: The distance from the salmon to the fire always depends on the fire and the weather. Watering this board is just to prevent the board from catching fire. The type of wood is up to you - pine, spruce and fir should be avoided because of the resin, bitter substances and soot. Wood from fruit and nut trees as well as beech is very suitable.