Cold-smoked salmon
Description
Perfect for stocking up for winter. I think many of you have tried supermarket smoked salmon more than once. Delicious, isn’t it? :) I once challenged myself: to cold-smoke salmon at home with my own hands just as well, without a smoker or any other special equipment. I studied the theory, gave it a try—and it worked! Now I never buy smoked salmon at the store—I only make it myself. Try this cold-smoked salmon recipe too—I’m sure that once you try it, you’ll stop buying this product at the store as well :)
Instructions
- 1
Step 1
Rinse the salmon fillet and pat dry with a paper towel. Generously sprinkle salt and sugar on both sides.
- 2
Step 2
Place the salmon in a suitable container and refrigerate for 12–18 hours.
- 3
Step 3
Then thoroughly rinse the salmon under running water to remove the spices.
- 4
Step 4
Pat dry with a paper towel.
- 5
Step 5
Mix liquid smoke and water.
- 6
Step 6
Place the salmon fillets in a suitable container and pour over a mixture of liquid smoke and water. The liquid does not need to fully cover the fish, as you will need to turn the fish from time to time. Refrigerate for 6–8 hours.
- 7
Step 7
After this time has elapsed, remove the fish from the liquid and pat dry with paper towels. Place on a rack and leave at room temperature for 6–8 hours so the fillet develops a light crust and reaches the desired condition.
- 8
Step 8
Cold-smoked salmon is ready. You can slice it and serve it at the table.