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Hot smoked salmon à la Gabi

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Ingredients for 4 servings:

  • 4 salmon fillets, with skin, 200 g each
  • 2 sprigs rosemary, fresh
  • 5 sprigs sage, fresh
  • Sea salt
  • olive oil
  • 2 handfuls of smoking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Fill an empty biscuit tin with two handfuls of smoked flour, then add the rosemary and sage sprigs. Place a small wire rack or a piece of suitable wire mesh so that it rests about halfway up the tin. Carefully pierce the lid of the tin five or six times with a screwdriver. Salt the salmon fillets, rub them with olive oil, and place them skin-side down on the rack or wire rack. Close the tin with the lid and place it on the stove (or on a charcoal grill) over medium heat for eight to ten minutes. After a few minutes, a light smoke will rise through the lid.

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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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