Smoked salmon nuggets with ranch sauce

Name: smoked salmon nuggets with ranch sauce
Cook time: 30 min
Total time: 270 min
Yield: 8
Cuisine: American
Ingredients: 80 g dark brown sugar; 20 g salt; 1 tl garlic powder; 1 tl onion powder; 1 tl freshly ground black pepper; tl ground cayenne pepper; 60 ml vodka; 600 g fresh salmon fillet without skin; 50 g mayonnaise; 50 ml buttermilk; 50 g sour cream; 2 el fresh chives; 1 tl fresh dill

Nuggets of salmon fillet with garlic, onion, cayenne pepper, mayonnaise, buttermilk, sour cream, chives and dill.

Ingredients

Kitchen Stuff

1 smoking flakes
1 barbecue

Directions

Soak a handful of smoke flakes for 30 minutes. Drain.
For the marinade in a bowl, mix together the sugar, salt, garlic powder, onion powder, black pepper, cayenne pepper and vodka.
Cut the salmon fillet into cubes of 2.5 cm (brunoise) and add to the marinade. Stir well so that the salmon is completely covered with the marinade.
Allow to marinate in the refrigerator for at least four hours and up to six hours.
Meanwhile, make the ranch sauce. Mix the mayonnaise, buttermilk and sour cream with a whisk or fork, until a smooth sauce without lumps forms.
Cut the chives and dill finely. Add to the ranch sauce and stir well.
Light the barbecue and prepare it for indirect grilling (the ideal temperature is 90 ° C).
Rinse the salmon cubes under running water and pat dry with a clean kitchen towel. Allow the salmon cubes to dry for another 15 minutes.
Add the soaked wood chips to the coals and place the salmon cubes on the barbecue.
Use a vegetable grill if the grid of the barbecue has too much space between the bars.
Smoke the salmon cubes for 20-30 minutes, until the salmon feels firm but is not yet dry. Intermediate sweets to check is allowed.
Serve with the ranch sauce.