Warm smoked salmon with grilled lemon vinaigrette

Prepare the barbecue for indirect grilling with a temperature of approx. 90 ° C.

Clean the lemon. Grate the lemon zest and put the grater in a container.

Ris the leaves of the sprigs of thyme and add together with the black pepper, the salt, the granulated sugar and paprika. Mix together.

Sprinkle the smoked wood chips on the coals and place the salmon with the skin side on the wire rack above the 'cool' part of the barbecue.

Sprinkle generously with the spice-spice mixture and close the lid.

Cook the salmon for about 1 hour until it feels firm and the segments are released when you press with your thumb.

Do not overdo it, because it will dry and you will get white protein drops on top.

Meanwhile, halve all the lemons. Place them with the cutting edge on the grill above the hot part of the barbecue and grill until the flesh is slightly blackened.

Squeeze the lemons into a bowl, add the white wine vinegar and mustard and stir well.

Then add the oil dropwise and stirring and season with salt and freshly ground black pepper.

Place the spatulas carefully under the salmon, take the salmon off the barbecue and place on a serving board. Serve the lemon vinaigrette separately.