Hot-smoked salmon
Description
1. First, you need to prepare a marinade in which the fish should sit for at least 24 hours. In a small container, combine salt and sugar. 2. Pour in a little water and, stirring vigorously, dissolve them in the water. 3. Add pepper and a little dried or fresh chopped dill. 4. For aroma, in this case, bay leaf is used. It needs to be ground into powder and then added to the marinade. 5. Rinse the fish under running water and pat dry. 6. Place the salmon in the marinade, cover, and refrigerate. Every 2–3 hours, take out the fish and turn it over so it gets thoroughly soaked in the marinade. 7. Before smoking, pat the salmon dry with a paper towel. 8. Place it on the rack and put it in the smoker. 9. Since the fish has been in the marinade for quite a long time, it only needs to spend about 15–20 minutes in the smoker. The time, of course, depends on the thickness of the piece. That's it — hot-smoked salmon at home is ready. It turns out very delicious, try it — and you won't regret it. Serve with greens and sauce.