INGREDIENTS

• 250 g tomatoes
• 2 cloves of garlic
• 1 red onion
• 1 small chilli
• 2 avocados
• Juice of one lime
• 4 tbsp. olive oil
• Freshly ground
• Salt and black pepper
• 1 untreated cedar wood chopping board
• 1 salmon fillet with skin but boned (around 600 g)
• 1/2 bunch of dill
• 60 g brown sugar
• 1/2 bunch coriander
• 8 small wheat tortillas
• Sour cream (to taste)

HOW TO MAKE IT

1. Prepare the salsa by washing, quartering, coring and dicing the tomatoes. Peel and finely chop the garlic. Peel the onions and chop finely. Halve the chilli lengthways, remove the seeds and finely chop. Halve the avocado and remove the stone. Scoop out the flesh with a spoon and dice into small cubes. Place everything in a bowl and mix in the lime juice and olive oil. Generously season with salt and pepper.
2. Steep the cedar wood chopping board in saltwater for at least an hour. Preheat the barbeque (direct medium heat). Wash the salmon, pat dry and cut diagonally into 8 pieces while leaving the skin intact. Generously season with salt and pepper. Wash the dill, shake dry, remove the leaves from the stems and chop finely.
3. Place the steeped chopping board over the direct medium heat and close the barbeque lid. After 5-10 minutes, once smoke begins forming, turn the board over and place the salmon on it with the skin facing down. Sprinkle the brown sugar with the dill over the entire surface of the fillets. Distribute the lime slices over the salmon. Close the lid and cook the salmon until the surface is lightly brown and desired degree of cooking is achieved. The fillet is medium well-done after 15-20 minutes.
4. Remove the salmon from the barbeque and keep in a warm place. Wash the coriander, shake dry and remove the leaves from the stems. Lightly barbecue the tortillas on one side. Using two forks, pull the salmon to pieces and fill the tacos along with the avocado salsa. Sprinkle with coriander and season to taste with sour cream.