Plank salmon sandwich with mustard mayonnaise

➊ Wash and dry the salmon, then lightly salt it about half an hour before grilling. The salmon plank can be soaked overnight - but it's not essential. See tip below!

➋ For the pickled red onions, slice the onions, pour the hot vinegar-sugar-water mixture over them, and let them infuse until ready to use - they will keep in this brine in the refrigerator for at least 4 weeks.

➌ Season the salmon with a pinch of brown sugar, lemon zest, and garlic, then attach it to the plank with the holder. The tail end should point upwards, as the fish is thicker towards the head and thus requires more heat to cook evenly.

➍ Place the fish at the fire bowl, ensuring that the flames do not touch the fish flesh. Only the heat of the fire should cook the salmon - about 55°C internal temperature is optimal. Allow about 30-45 minutes for this.

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

➏ Once the salmon has reached the desired doneness, remove the plank from the fire and detach the holder. Fry the quail eggs on the hot grill plate over medium heat.

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

Marc's Tip: The distance from the salmon to the fire is always individual and depends on the fire and weather. Soaking the plank merely prevents it from catching fire. The type of wood is freely selectable - pine, spruce, and fir should be avoided due to resin, bitter substances, and soot behavior. Wood from fruit and nut trees, as well as beech, is very suitable.