Salmon – home-cured and smoked

Ingredients for 1 servings:

• 200 g salmon, fresh
• 1 tbsp sea salt
• ½ liter of water
• 3 tbsp olive oil
• possibly aluminum foil

Instructions

Working time approx. 5 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 15 minutes

Clean and wash the salmon. Dissolve one tablespoon of sea salt in a bowl containing 0.5 liters of water. Soak the salmon in the salt water for three to five hours and cure. Then pat dry. Place the salmon in an aluminum grill tray (if the bottom isn’t completely sealed, line it with aluminum foil), add the oil, and place a second aluminum tray on top as a lid (if using a grill with a lid, the second aluminum tray isn’t necessary). Place about a handful of beechwood chips on the embers of a burnt-out gas or charcoal grill and smoke the fish for three to five minutes on each side. Serve immediately. Note 1: Due to the smoke and odor, smoking should only be done outdoors! Note 2: Beechwood chips are easiest to obtain either from specialized online shops or often in pet stores that sell fishing supplies.