Cold smoked salmon

Cold smoking at temperatures no higher than 30 degrees Celsius isn't a quick process, but the results are worth it. The food retains all its nutrients and its appearance remains unchanged, significantly improving its flavor and shelf life. Prepare delicious and beautiful smoked salmon for a delightful holiday feast.

Step-by-step recipe

Step 1:

Prepare a kilogram of salmon.

Step 2:

Pour 100 grams of coarse salt and sugar into a bowl and mix.

Step 3:

Sprinkle the salmon with the mixture and refrigerate for an hour and a half.

Step 4:

Fuel and light the cold smoker.

Step 5:

Rinse and dry the fish.

Step 6:

Brush the fish with maple syrup.

Step 7:

Place the salmon on the smoker grate, close and smoke for 24 hours.

Step 8:

Cut the salmon into thin slices, removing the skin, and serve.

Cooking tips

Be sure to rinse off the salt and sugar and dry the fish with paper towels.

Before smoking, brush the salmon with maple syrup to prevent any remaining spices from penetrating deep into the meat.

The temperature in the smokehouse should not exceed 25 degrees.