Instructions
- Ignite the burner to high and leave with the lid closed until the temperature gauge is at roughly 230°C.
- Scrub the potatoes, cut into ½–¾cm-thick slices and halve the lemon. Place the potatoes and the lemon halves, cut-side down, in the centre of the barbecue, where the direct heat is. Close the lid and cook for 10 minutes, or until grill marked, turning the potatoes halfway.
- Remove the lemon halves to a plate. Transfer the potatoes to the outer part of the barbecue, where the indirect heat is – don’t worry if they overlap a little. Cook for a further 10 to 15 minutes, or until tender, turning occasionally.
- Season the salmon with sea salt and black pepper, finely chop and sprinkle over most of the dill, then place the salmon, skin-side down, in the centre of the barbecue. Scatter the green beans around the salmon, close the lid and cook for 8 minutes, removing the beans and potatoes to a plate once they are tender and lightly charred, turning occasionally.
- Cook the salmon for a further 7 to 12 minutes, until a thermometer inserted into the thickest part registers 62°C. Transfer to a wooden board to rest, then carefully peel o the skin and place it on the grill, crispy-side up, removing it when golden.
- Boil the eggs in salted water for 6 minutes, then cool in cold water. Peel, halve and set aside.
- For the dressing, drizzle 2 tablespoons of extra virgin olive oil into a large serving dish. Add the mustard, squeeze in the juice of the grilled lemon, then whisk and season to your liking. Drain and add the anchovies, then squash, de-stone and tear in the olives.
- Use tongs to transfer the potatoes and beans to the serving dish, tossing to coat in the dressing.
- Halve the cucumber lengthways, then scoop out and discard the seeds. Slice into half moons, add to the serving dish and toss well to combine.
- Flake over the salmon and crumble over the crispy skin. Pick over the remaining dill, add the egg halves, season to perfection and enjoy.
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