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You no longer need to travel hundreds of kilometers to the seaside to enjoy the delicate taste and wonderful aroma of hot-smoked salmon. Impress your family with an exceptional dinner or snack in the form of fish smoked at home — in a balcony smoker! Wondering how to hot-smoke salmon in your own kitchen? See how simple it is! Hot smoking is done at about 50-60°C and will take you only 30 minutes! Delicious smoked fish within easy reach is a fantastic way to celebrate the coming warm days and backyard gatherings!
Recipe for hot-smoked salmon in a balcony smoker
Preparation:
Cut the salmon into pieces of any size, then gently rub them with maple syrup and sprinkle with salt to taste. Leave the fillets for an hour at room temperature, then, without additional drying, place them skin side up on the seasoning wrap sheets; if the size of the pieces allows, fold the edges of the wrap upwards. Start the balcony smoker with 2 handfuls of wood chips (approx. 30 g). Arrange the salmon in the smoker with the wrap facing the grate, skin side up. Smoke at 50-60°C for 30 minutes. After this time, remove everything from the smoker and carefully take off the wraps, turning the salmon skin side down.
...because homemade is better!
