John Myers
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Hot Smoked Salmon with Scent of Juniper and Bouquet of Lettuce
The perfect hot smoked salmon with scent of juniper and bouquet of lettuce recipe with a picture and simple step-by-step instructions.
For the salmon
- 125 ml Gin
- 900 g Salmon fillet
- 4 tbsp Juniper berries
- 2 tsp Peppercorns
- 100 g Coarse sea salt
- 1 tbsp Oil
Salad bouquet
- Lamb’S lettuce
- Arugula
- 2 Pc. Limes
- 1 tsp Mustard
- 1 tsp Herbs
- 1 tsp Sugar
- 5 tbsp Oil
- Salt and pepper
For the salmon
- Pour the gin into a baking dish. Place the salmon fillet in with the skin side down and scoop it up with gin. Cover the pan and put in the fridge for 30 minutes.
- In a mortar, coarsely crush 2 tbsp juniper berries with the peppercorns. Mix the juniper and pepper in a bowl with sugar and salt.
- Remove the salmon from the tin and pat dry with kitchen paper. Wash out the mold and dry it. Pour about a third of the sugar mixture into the mold. Place the fish fillet skin down on top. Spread the remaining sugar mixture on the meat side and press down. Cover the pan and chill for 4 hours. Remove the salmon from the mold. Rinse the sugar mixture with cold water and dry the salmon with paper towels. Brush the salmon skin with oil and leave it in the fridge for 8-10 hours until it shines slightly and feels a bit sticky.
- Prepare the smoker grill for indirect heat on a very low heat of 100-120 ° C. Soak the maple wood and the remaining juniper berries with water. Place a piece of wood on the embers.
- Smoke the salmon over low heat for 2.5 hours until it is golden-almost dark brown.
- 15 minutes before the end, place the remaining juniper berries on the embers. Remove the salmon from the grill and let rest for 5 minutes, serve warm.
Salad bouquet
- Wash and dry the salad. Squeeze the limes and mix with the rest of the ingredients. Season with salt and pepper and add to the salad.
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