Smoked Salmon Recipe
Delicately smoked salmon, served with a garnish of fresh herbs and a lemon wedge for a refreshing touch.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Cure
In a bowl, mix together salt, brown sugar, crushed black peppercorns, and dill.
- 2
Cure the Salmon
Spread half of the cure mixture on a tray. Place the salmon fillet skin-side down on top of the cure. Cover the salmon with the remaining cure mixture. Wrap it tightly in plastic wrap and refrigerate for 24-48 hours.
- 3
Rinse and Dry
After curing, remove the salmon from the refrigerator, rinse off the cure under cold water, and pat dry with paper towels.
- 4
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 80-90°C (175-195°F).
- 5
Smoke the Salmon
Place the salmon in the smoker and add the soaked wood chips. Smoke for about 1-2 hours, or until the salmon reaches your desired level of smokiness.
- 6
