First, the salmon is poured with plenty of rum in a large pan. Then cover well with cling film and refrigerate for 30-45 minutes.
In the meantime, mix the sea salt, brown sugar and steak pepper in another row.
Then remove the salmon from the rum, pat dry with kitchen paper and "bury" it in the sea salt and sugar mixture.
Then cover well with cling film and leave to stain for at least 4 hours. If the pickling time is longer than 4 hours, that's not a problem - but it shouldn't be shorter.
Before serving, the salmon is smoked hot. To do this, preheat a grill to approx. 120 ° C. When the grill is at the desired temperature, remove the salmon from the stain, rinse and pat dry with kitchen paper.
Then put the soaked smoking chips in the smokehouse of the grill and let the salmon get temperature for about 20 minutes.