1 side of salmon (approx. 700 g) with skin

50 ml sweet chilli sauce

Black pepper


4 large tortillas

Avocado cream
2 ripe avocados
½ green chilli
1 clove of garlic
½ tbsp lime juice
1 tsp Sriracha sauce
100 ml creme fraiche

1 sliced red onion
200 g mache lettuce
Cilantro to taste


Step 1

Mix your favourite blend of smoking chips.

For the salmon, we use alder chips to give a
mild smoky flavour and some apple chips to
add sweetness.

Place the wood chips on the smoker tray. 

Step 2

Season the salmon with salt and pepper.

Brush with sweet chilli sauce and place
skin side down on the grid.

Place a thermometer in the thickest part
and slide it into the smoking oven. Use a
thermometer that can be read without
opening the smoking oven. Opening the oven
will release smoke causing it to not reach its full potential.

Step 3

Start the smoking oven and set it to max (3)
until it has reached 110–120 degrees.

Then reduce the heat, maintaining
110–120 degrees throughout the entire
cooking process. When the core temperature
is approx. 53 degrees, the salmon is ready to serve.
The time will vary depending on the temperature
outside the smoker and the size of the side of salmon
being smoked.

Avocado cream

Slice the avocado, chilli and garlic and
place in a large bowl.

Squeeze lime juice over it and add
the sriracha and creme fraiche.

Season with salt and blend until smooth.

Step 4

Spread avocado cream over the tortillas,
add the mache lettuce, smoked salmon,
sliced red onion and cilantro.

Fold the wrap and serve.