Cold Smoked Canadian Salmon Recipe
Cured and smoked in house. Served with chive double crème, pickled red onion and capers
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Ingredients
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Cured Salmon Ingredients
Method
Curing and Smoking Directions
Curing the Salmon
In a bowl, mix together the kosher salt, brown sugar, crushed black peppercorns, crushed juniper berries, and chopped dill. Spread a layer of the curing mixture in a shallow dish, place the salmon fillet skin-side down, and cover it completely with the remaining curing mixture. Cover the dish with plastic wrap and refrigerate for 24-48 hours to cure the salmon.
Preparing the Salmon for Smoking
After curing, rinse the salmon under cold water to remove excess salt and sugar. Pat dry with paper towels. Place the salmon on a wire rack and let it air dry in the refrigerator for about 2 hours to form a pellicle, which helps smoke adhere better.
Cold Smoking the Salmon
Prepare your cold smoker according to the manufacturer's instructions. Cold smoke the salmon for about 6-8 hours, ensuring the temperature remains below 30°C (86°F) to avoid cooking the fish.
Serving the Salmon
Once smoked, slice the salmon thinly. Serve with chive double crème, pickled red onion, and capers on the side.