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Hot Smoked Salmon


This does seem to be complicated, but it is made in stages 

Serves 3 or 4 as a main course
Or 6 as an appetiser

Or fillets of salmon to suit the serving size

Ingredients
A side of salmon (about 1/1.,2kg)

Dry Brine:  Make a batch (400 g of  coarse sea salt (aka kosher salt /  200g of sugar gold or light brown / 2tbs groudn cloves / 6 bay leaves chopped fine or use ground bay leaves)

Wood chips for smoking

A very little oil

Method

Fillet the whole side of salmon – although this works if you portion it too and pin bone

Take the whole side  - slice through the thickest flesh but not through the skin into portions  like this or thinner

I also prefer to make lengthways cuts too – so it is portioned into cubes on the skin – and the brine/smoke gets in deeper

Put the salmon in a tray cover with the dry brine and rub gently into the slits

Put into the fridge for in a tray again for 45 minutes (any more and it is too salty)

Rinse all of the brine off and pat dry and put back into the fridge uncovered at least 6 hours or overnight, the flesh then gets dry sticky touch (it is called pellicle)

Cook

Indoors - no bbq

  • Line a metal tray with foil - and sprinkle with wood chips (oak is good - available at garden centres/B&Q etx)
  • Place the tray on the hob on a moderate heat - the salmon in the chips and cover with foil, make sure the top foil does not touch the fish  - you will see some smoke coming out of the sides - this is normal
  • Heat for about 20 minutes until the flesh is opaque pink. but if you are not happy put in the oven (160c) for a few minutes longer - The ideal internal temperature is 58c
  • If you see milky protein on the fish you can gently wipe away with some kitchen paper, or leave it


BBQ (smoker / kamado / weber - anything with a lid!


  • Set the kamado or bbq for indirect heat to 110c and add wood chunks  - chips burn too quick (oak is good )
  • Check the fish after about 30 minutes – you will see the milky proteins appear which you can wipe away -  the ideal temperature is 58c

Serve immediately – you can keep in the fridge for about 4 or 5 days after smoked – and reheat (it is cured)





I add horseradish to mayo and serve with potatoes and a salad - or a lemon mayonaisse

The tail ends can be a bit drier – so I freeze those after smoking and use for omelettes etc

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