Cold Smoked Salmon
Ingredients:
- 1 side salmon with skin
- AllBrine No.1
Preparation:
Preparation: 15 min.
BBQ temperature: 1 to 24°C
What else is needed:
- Closable barbecue or smoke box
- Kitchen paper
- Your favorite smoke dust*(fine sawdust)
- Cold Smoke Generator
Tips:
- * A combination of oak and beech wood goes well with salmon. But other types like apple, hickory or cherry will do just fine too!
Step by step
Step 1: Salmon Preparation
Generously coat salmon all around with AllBrine No.1.
Refrigerate for 12 hours. Rinse off AllBrine and pat dry with kitchen paper. Then dry in the refrigerator (do not cover!) for another 12 – 24 hours.
Step 2: Smoking
Cold smoking is done at a temperature between 1 – 24˚C. Use a so-called “Cold Smoke Generator” (egg cartons filled with smoke dust also work). Smoke the salmon for 12 – 18 hours. After smoking put away refrigerated for another 24 hours to allow the smoke flavor to distribute and the flavor to develop.
Step 3: Serve
Slice thin tranches diagonally towards the tail. On a nice loaf of bread or fresh toast with some ground black pepper. Or New York style; on a bagel with cream cheese and raw onion. Enjoy!
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