Stremellachs – hot smoked on the grill

Ingredients for 2 servings:

• 1 kg salmon
• 1 liter of water
• 40 g salt
• n. B. Pfeffer
• n. B. herbs

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 15 minutes

You will need a grill with a hood, a smoking box, and smoking chips. We need about 1 kg of boneless salmon fillet, roughly the same thickness. Cut the fillet into strips (stremel) about 3-4 cm thick. Place the strips in a can, skin-side down. Dissolve the salt in the water and then pour the brine over the salmon. Seal the can with a lid or cling film and refrigerate for 12-24 hours. After this time, remove the salmon from the brine and pat it dry thoroughly with kitchen towels. Now we have two options: either cook the salmon in the oven to an internal temperature of about 67 °C or, if you’re feeling daring, you can do it indirectly in a grill with a hood. I do it in a gas grill. To do this, place the salmon on the far left of the grill. If you have five burners, only set the one on the far right to the highest setting. Check the internal temperature in the thickest piece with a thermometer. It takes me about an hour. Everyone knows their own grill best. While the salmon is cooking, the smoked chips need to soak. Place the amount that fits in your smoker box into a sufficiently large container filled with water. If necessary, carefully transfer the cooked salmon from the oven to the grill. As above, place the salmon on the far left and the smoker box on the far right directly on the rails or burner and smoke at low to medium temperature for about an hour. If you like, you can sprinkle the salmon with coarse pepper or herbs of your choice before smoking.