Recipe by manfred.feger (Instagram)
Remove the skin from the salmon fillet and take out any bones if present.
Cut the salmon into cubes about 3 x 3 cm in size. If the fillet is naturally thinner at the edges, you can make a cut and fold it to form a cube about 3 cm high. Season the salmon fillet with “How much is the fish?”.
Topping 1 consists of finely chopped mixed bell peppers (red, yellow, green) and cheddar cheese. Briefly roast the pepper cubes in a pan, then add the cheddar directly to the pan and mix well. Spread this mixture over half of the salmon bites.
Topping 2 is made from spicy horseradish, breadcrumbs, and softened butter. You can also add fresh herbs like thyme before seasoning to taste. Spread this mixture over the other half of the salmon bites.
Preheat the grill to about 150 degrees indirect heat. Place the salmon bites on a cedarwood plank that has been soaked in water beforehand. Set the plank over direct heat for about 5 minutes, then move it to the indirect area of the grill. The low heat allows the salmon to cook slowly without any protein seeping out. After about 25 minutes, the salmon should be perfectly tender and translucent.
