1 ½ lb Lake salmon fillet, skin on (or other salmon varieties)
1 tbsp Red Onion, finely chopped
1 tbsp Dill, roughly chopped
Cover the lake salmon fillet with sea salt and let it marinate for 2½ hours in the fridge.
Then, wipe the excess salt from the salmon fillet.
On a chopping board, secure it with metal or wooden skewers. When you put the fish on the fire, it is important that it is not too hot. A good way of testing if the temperature is perfect is if you can hold your hand above the flames for 15 seconds.
Leave the salmon to broil for 2½ hours.
Wild Mushroom Salad: Firstly, prepare the mushroom salad. Put the cleaned and sliced cepes and chanterelles in a pan with butter and sauté them until they are a nice golden brown.
Season the mushrooms with salt, pepper and a drizzle of sherry vinegar. Remove from the heat and add the chopped red onion. Garnish with roughly chopped dill.
Let the salad cool down a bit and it is ready to serve.