Smoked salmon and sweet potatoes on a grill

Mmm... Barbeque...

I usually grill just honest meat on the grill but his time I wanted to try something else. I grilled a sweet potato and smoked salmon. As a side I cooked an artichoke. I heard that you should reserve 1 artichoke per person but as we had other things as well 1 artichoke was enough for 2 people.

1 lemon is enough for 1 artichoke and sweet potato.

Start the whole thing by steaming the artichoke because it can take up to an hour before it’s ready. Cut one third of the top of the artichoke. Also cut the stalk so that about 1 cm is left attached to the vegetable. For steaming you can use those fancy pots with steamer function in it or just put small amount of water on the bottom of the kettle with three slices of lemon and a bit of salt. Place the artichoke upside down to the kettle (some say it should be the stalk towards the water but I did it this way). The artichoke is cooked when you can pull out the leaves with no trouble at all. The artichoke also is ready if a small stick goes through the stalk. Serve the artichoke with melted butter that is seasoned with lemon juice. Eat only the “white” and soft parts of the leaves leaving the green and hard parts on the plate. When you come to the heart do not eat part that is “hairy”, but the soft part under the white hair.

Put the fillet(s) skin side on the grill.

Preparing the smoked salmon (4 people)

300 g salmon fillet

Salt

Pepper

Sugar

Liquid smoke

Season the salmon with salt, pepper and a bit of sugar. Drizzle liquid smoke on the fish according to your taste. Place the fish skin side on the grill and grill the salmon for 30-40 minutes on a low fire.

Preparing the sweet potato

1 sweet potato

1 chested lemon

Chili powder

Slice the sweet potatos long side and season them.

Salt

Pepper

Olive oil

Cook the sweet potato half soft so that it almost is ready but not quite. Take it out from the kettle and cool it down. Slice it long side to about 6-8 pieces. Mix all the ingredients and season the slices. Drizzle some olive oil on top and grill about 1-2 minutes both sides.