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Salmon is one of the most popular fish. It’s a source of high-quality protein and polyunsaturated fatty acids such as beneficial omega-3s. Salmon tastes excellent smoked, both cold and hot. Since it’s getting colder outside, this time we suggest the latter. See how to prepare hot-smoked salmon and discover its unique flavor.
Recipe for smoked salmon
Preparation:
Rinse the salmon fillet under cold water, pat dry with a paper towel, and place it on a perforated rack that will help the remaining water drain off. Set the rack, for example, on a suitably large plate from which you can later pour off the collected liquid. Next, sprinkle the fish with a layer of salt—just enough to be lightly visible on the surface. Don’t worry about oversalting; the fish won’t absorb excess salt.
Leave the salted salmon at room temperature for 2 hours. During this time, the salt will partially absorb, and the salmon will release some moisture. Rinse off any remaining salt under cold water and pat dry with a paper towel. Then place the salmon back on the perforated rack and dust it lightly with sugar. Leave the fish for 30 minutes, then remove any remaining sugar, preferably with a paper towel.
Smoke the salmon at a maximum temperature of 70℃ for 30–40 minutes.
Hot-smoked salmon is ready to eat straight away.
