Have You Seen the Smoked Salmon?

Have You Seen the Smoked Salmon?

The king of fish. Tasty, healthy and with lots of nutrients. You just need to know how to dress it.

Ingredients for 2 servings:

  • 2 large salmon filets (tastier recipe) or 70/80g smoked salmon pack (quicker recipe)

Brine (not needed for the smoked salmon)

  • 4 cups water
  • 1 cup brown sugar
  • 1/3 cup kosher salt

Seasoning

Follow these steps:

With the salmon fillets:
Make sure if you are using frozen fish that it is completely defrosted before brining, otherwise it will dilute the seasoning. Use tweezers to remove any pin bones.

Combine brine ingredients until the sugar is dissolved, and place into a large ziplock baggie or large covered container. Place your cleaned, thawed salmon into the brine, and refrigerate for 16 hours.

Remove the salmon from the liquid and pat dry with paper towels. Let it sit out in the fridge, uncovered, for 2-4 hours for the pellicle to form.

Season the salmon with the lemon zest and pepper.

If you have a smoker it’s a lot easier, but if you don’t have one, you can still use a solid steel pot, putting the wood shavings of your choice on the bottom of the pot, combined with herbs and / or spices, then burn them until warm smoke is produced. Make sure to do it in a well-ventilated kitchen.

Lay a pastry cook grill on top of the pot (or any steel grill should work), pay the fish on it, and then cover with a lid to make sure the smoke is not dissolved in the air but remain concentrated around the fish.

Let it smoke at least 4 hours, making sure the smoke doesn’t go out.

Remove from the grill and serve warm, or let it cool to room temperature and then wrap tightly and keep in the fridge for up to 2 days. You can also vacuum seal and freeze.

With the smoked salmon package:
If you’re using the packed salmon already smoked, simply serve it in a dish, sprinkle a pinch of pepper and some drops of olive oil, squeeze a lemon on it; you can serve it also on a warm toasted slice of bread.

Fancy hint:

The salmon is one of the fishes with the strongest flavour, which you can exalt by adding some Assam Pepper for a more aromatic twist.

If you really want to impress your guests, serve it with Japanese Sancho.

As an alternative, you can also try it with Lemon pepper or even with the Pink Peppercorns.

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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