Salmon Doner Kebab
Ingredients
For 4 people
• 4 pita breads
• 500 g salmon fillet with skin
For the marinade:
• 2 cloves of garlic
• ¼ tsp salt
• 2 tablespoons olive oil
• 1 tsp tomato paste
• ½ tsp red pepper flakes
• 1 pinch of allspice
• 1 pinch of cinnamon
• 1 pinch of cumin
(Cumin)
• 1 pinch of shredded thyme
• 1 pinch of pepper from the mill
For the sauce:
• 250 g sour cream
• 1 clove of garlic
• Salt from the mill
• some freshly cut
dill
For the salad garnish:
• 2 tomatoes, sliced
cut
• 1 red onion,
into quartered rings
cut
• 8 leaves of Batavia lettuce
• ½ cucumber, halved and cut into
Sliced
• some white cabbage,
thinly planed
preparation
For the marinade, finely crush the garlic with salt in a mortar and mix with the other ingredients. Cut the salmon fillet every 5-10 millimeters down to the skin, coat with the marinade and leave to marinate for at least 3 hours.
In the meantime, prepare the garlic sauce by crushing the garlic in a mortar with a little salt, then mix with sour cream and season with dill. Prepare the salad garnish.
Cut a pocket into each pita bread and warm it on the outer edge of the fire plate.
Grill the salmon fillet with the meat side down for about 3-4 minutes, turn it over and grill for another 2 minutes. Fill the pita bread with salad, then cut the salmon meat from the skin with a sharp knife, fill it into the flatbreads and finish with the garlic sauce.
FIRE&FOOD Issue 2-2017
