Smoked salmon
Description
Perfect for the table and with drinks. Smoked salmon prepared at home this way turns out very tender and delicious, and liquid smoke gives it a delicate smoky aroma. It’s a good alternative when you don’t have a home smoker. The salmon is prepared in the refrigerator for exactly 24 hours, after which it can be served at the table as a cold appetizer. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Take a salmon steak and cut it in half. If you don't have a smoker — no problem, since liquid smoke will come to our aid. With its help, in 24 hours we will make smoked fish that will taste no different from fish smoked the traditional way.
- 2
Step 2
2. Dip each piece in liquid smoke and let the fish rest in it briefly (no more than 5 minutes).
- 3
Step 3
3. After that, rub it on all sides with coarse rock salt. Don't be afraid to use plenty of salt—the fish won't absorb more than it needs.
- 4
Step 4
4. Now wrap our pieces together in plastic wrap and place them in the refrigerator to cure for exactly 24 hours.
- 5
Step 5
5. After that, remove the salmon and cut it into thin strips. The appetizer is ready!