Willy Krauch Smoked Salmon Recipe
Indulge in the exquisite flavors of our Willy Krauch Smoked Salmon, expertly cured and smoked to perfection. This delicately flaky salmon boasts a rich, smoky essence that dances on your palate, complemented by a hint of citrus and our secret blend of spices. Serve it with a dollop of creamy dill sauce and artisan crackers for a delightful appetizer that will elevate any dining experience.
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Ingredients
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Salmon Preparation
Serving
Method
Salmon Brining
Step 1: Prepare the Brine
In a bowl, mix the kosher salt, brown sugar, black pepper, and dill until well combined.
Step 2: Brine the Salmon
Rub the brine mixture all over the salmon fillet. Place the salmon in a non-reactive dish, cover with plastic wrap, and refrigerate for 12-24 hours.
Step 3: Rinse and Dry
After brining, remove the salmon from the dish, rinse under cold water, and pat it dry with paper towels.
Smoking
Step 4: Prepare the Smoker
Preheat your smoker to 80-90°C (175-195°F). If using wood chips, soak them in water for 30 minutes before use.
Step 5: Smoke the Salmon
Place the salmon in the smoker skin-side down. Add liquid smoke if desired, and smoke the salmon for about 2-3 hours or until the internal temperature reaches 60°C (140°F).
Serving
Step 6: Serve
Let the smoked salmon cool, then slice thinly. Serve with lemon wedges, capers, and cream cheese on the side.