House Hot Smoked Norwegian Salmon Recipe
Fresh dill sauce, blini. MGF
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Ingredients
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Hot Smoked Norwegian Salmon
Method
Preparation and Cooking
- 1
Prepare the Brine
In a bowl, mix the brown sugar, sea salt, and black pepper until well combined.
- 2
Brine the Salmon
Rub the brine mixture all over the salmon fillet, ensuring it's well coated. Cover and refrigerate for 12-24 hours.
- 3
Prepare the Smoker
Preheat your smoker to a temperature of 70-80°C (160-175°F). Use a wood of your choice (such as alder or applewood) for smoking.
- 4
Smoke the Salmon
Remove the salmon from the brine, rinse under cold water, and pat dry. Place it in the smoker skin-side down and smoke for about 1.5 to 2 hours, or until fully cooked and flaky.
- 5
Make the Dill Sauce
Combine chopped fresh dill with sour cream, lemon juice, salt, and pepper to taste in a small bowl. Mix well and set aside.
- 6
Serve
Slice the smoked salmon and serve with the dill sauce and blini. Garnish with lemon wedges.
