Salmon rolls baked on red cedar wooden boards

The Belgian author of this recipe, Peter De Clercq, prepared this dish at an event held on 12/07/2018 in Vilnius!

Ingredients for 4 servings:

• salmon fillet (8 pieces) (original recipe: 2 flounder fillets (8 pieces))
• 200 g of olive paste (tapenade), or something similar to taste
• 8 strips of smoked bacon
• 8 leaves of basil
• 8 pickled tomatoes
• 8 sprigs of rosemary
• fish marinade *
• herbs for fish **

For baking:

• 1 Weber red cedar wood table

Serve salmon (flounder) fillet strips on the table and rub them with olive paste (tapenade). Top with bacon strips, basil leaves and tomatoes. Wrap each roll nice and tight. Remove most of the thorns from the rosemary sprigs and sharpen the tips by cutting diagonally. Pierce the salmon (flounder) rolls with forks and spread them with fish marinade. Sprinkle with herbs for fish. Place the rolls on a wooden cedar board soaked in water and grill for 5-10 minutes in a closed grill at 250°C. Do not overcook. The aroma of fresh wood will permeate the fish.
Note. For this recipe, it is best to use birch, cherry or olive shell or cedar wooden boards. If the wood is very dry, it should be soaked in water for at least an hour to 12 hours before placing it on the grill grates.
 
*for the fish marinade:

• 0.5 l grill oil
• 2.5 dl (250 ml) garlic and excellent herb oil
• 2.5 dl (250 ml) of basil oil
• 20 g of fennel seeds
• 6 cloves of garlic, crushed
• 4 bay leaves
• 4 sprigs of lemon thyme
• 10 g of curry powder
• 10 g of oregano

**herbs for fish:

• 500 g of sea salt
• 50 g of dill
• 25 g of fennel
• 25 g of parsley
• 25 g of paprika
• 12 g of cayenne pepper
• 12 g of curry powder