Cheese calculator
Winemaking
Smoking is one of the methods that protect fish from spoilage. Above all, however, it is also a way to give them a distinctive taste and aroma. Fish can be smoked either hot or cold. These two methods differ in smoking temperature and both have their supporters. Regardless of which you choose, it’s worth matching the type of fish meat to the smoking method. Oily, fatty fish are the most suitable for smoking, and salmon is one of them. Our recipe today is therefore connected with this fish—it’s nothing other than delicious cold-smoked salmon. Be sure to try this incredibly tasty dish. Make it yourself; it’s not difficult!
How to make cold-smoked salmon?
Preparation:
- Fillet the salmon or buy a ready-made, boneless one. Rinse the fillet under cold water, pat dry with a paper towel and place it on a draining rack. You can set the rack on a stand at an angle to facilitate draining.
- Next, sprinkle the fish with a layer of salt so that it is just visibly coated. Don’t worry about using too much salt—the fish will absorb only as much as it needs! Leave the salted salmon for 2 hours at room temperature; during this time the salt should partially absorb, and the salmon will release a little moisture.
- After this time, rinse the fillet under cold water to wash off the remaining salt and pat it dry with a paper towel.
- Then place it back on the rack and brush with maple syrup (approx. 1-2 teaspoons per one ~1.5 kg fillet).
- Leave the fish to dry. To speed up the process, you can use a fan with cold air. The fillet must be dry to the touch. Drying may take approx. 3-4 hours.
- Carry out cold smoking at a temperature of 10-20°C for about 6-10 hours, depending on your preference. You can even split the smoking process over two days and extend its duration.
Important, during smoking ensure good ventilation and smoke flow. To that end, it’s worth cracking the door open from time to time to air the contents. Also remember that the smoke in the smoker should not be too dense.
On the day after smoking, when the salmon has "rested", you can pack its pieces in vacuum, which will further extend the fish’s shelf life and prevent it from drying out.
