Cold-smoked salmon
Description
Perfect for the table and with drinks. 1. Fish smoking can be done in special equipment or in a home smoker. In our family, we have a special industrial smoker that Dad received as a gift for this purpose. We prepare fish in different ways, but we love pre-soaked salmon most of all. 2. Take the salmon and first clean it thoroughly, then cut it along the backbone, rinse it, and dry it. 3. Now you need to prepare a 20% brine (you can find many brine recipes on our website and choose the perfect one for yourself and your taste preferences). 4. In this brine, the salmon is soaked for at least 12 hours. 5. Then it needs to be dried for 24 hours. 6. After drying, the salmon can be smoked; depending on the size of the fish, the process will take 2–4 days. The main difference between the hot method and the cold method is the temperature in the smoker. In this case, it should be 40 degrees Celsius. Every smoker owner has their own signature fish recipes. In some devices, it may smoke for only one day, but no less. It is very important that the temperature in the smoker does not change throughout the entire smoking time. Another secret and essential condition is that the smoker should contain 80% wood chips and 20% firewood. Such a wood charge ensures proper and even smoking (firewood at the bottom, chips on top). With cold smoking, the fish is held for a longer time than with hot smoking. Serve with herbs and sauce.