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Cold smoked salmon

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Ingredients for 1 servings:

  • 1 kg salmon fillet(s), fresh, with skin
  • 60 g sea salt, coarse
  • 30 g sugar
  • n. B. Pfeffer
  • n. B. Dill tips, dried

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 20 hours; Total time approx. 2 days 20 hours 30 minutes

Wash and dry the fish thoroughly. Mix the spices. Place the fish skin-side down on a wire rack or similar. Place a drip tray or similar underneath so the liquid can drain off and the fish isn’t sitting in the juices. Cover generously with the spice mix. Let it rest in the refrigerator for at least 48 hours. Make sure the fish isn’t sitting in the juices. After the resting time, remove the fish from the refrigerator, rinse off the spices, and let it dry for 4-5 hours. Then place the fish in the smoker and cold smoke it for two cycles of 8-10 hours each. The salmon is ready to eat almost immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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