• Free shipping from €150*
  • Lifetime Warranty*
  • Ordered before 14:00, shipped same day!

Lasagna with Smoked Salmon

2-3 persons | Kamado, Fish and shellfish | Fish | Main dish


Dish of Peter de Clercq - Grill x Restaurant Elckerlijc

Roast a pointed pepper over high heat until black. After the bell pepper has turned black, let it cool in a closed bag. Then remove the (black) skin from the bell pepper. The beautiful red 'flesh' remains. Build up the lasagna nicely. Alternate the slices of zucchini with the salmon and pointed bell pepper, so that you get nice layers. Between the layers, add Eldurapi Asian spices, capers and parmesan cheese. Add some soy sauce, olive oil and a lot of grated cheese. Put the lasagna in the grill for 20/30 minutes at about 180°C.


Give extra flavour by adding some fire spices through the woodchipper.

Back to


  • 1 courgette (in slices)
  • 150 grams smoked salmon
  • grated parmesan cheese
  • tablespoon capers
  • 1 pepper
  • optional: fire spices - EldurApi
  • Asian spices - Eldurapi 


Discover the world of YAKINIKU®

Register and be the first to know about the tastiest recipes, best facts and our latest products!

By signing up, you agree to the processing of your data.