Cold smoking salmon at home takes time but will reward you with a richly flavored, lightly textured fish. Opposite to hot smoking, cold smoked is more like curing the fish than cooking it which adds a light smoky flavor without actually letting smoke come into contact with the raw salmon. This cold smoked salmon recipe will surprise and delight your tastebuds whether you serve it with bagels, cream cheese or as a luxe ingredient in an exquisite gourmet dish.
Ingredients :
- 2 lbs fresh salmon fillet (skin-on) or 1 lb each.
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tablespoon black pepper
- 1 T crushed juniper berries (optional)
- 1 tablespoon fresh dill (optional)
Method :
1. Prepare the salmon:
- Rinse salmon fillet, and check for pin bones. Carefully Remove Any Bones Using Tweezers If Needed Use paper towels to dry the salmon.
2. Make the cure:
- Combine kosher salt, brown sugar and black pepper with any other decorative herbs or spices you will be using(e. g crushed juniper berries) fodderity (fresh dill). The brine will help remove moisture from the salmon while introducing flavor.
3. Cure the salmon:
- Lay the cure in a large baking dish or tray. Place the salmon fillet on top, skin side down and then spread the rest of your cure mixture flesh-side up. Make sure the entire salmon is well submerged into the cure. Wrap the dish in plastic wrap and chill for at least 12 to 24 hours. The longer you cure, the firmer and saltier your salmon will be.
4. Rinse and dry:
- When cured, remove the salmon from a dish and rinse thoroughly under cold water to rid of excess cure. Use paper towels to dry salmon for frying. Place the salmon on a wire rack and let it air dry for 2-4 hours. The drying here is crucial for the pellicle to form, a tacky surface that allows smoke from your fire / smoker to adhere and flavor up the salmon evenly.
5. Cold smoke the salmon:
- Get your cold smoker going with a real mild wood, like alder or apple. In order not to cook the salmon, maintain a temperature under 80°F (27°C). Smoke the salmon for 6 to 12 hours, depending on how smoky you want it. The more time you give it to smoke the stronger in flavour your meat will be.
6. Slice and serve:
- When finished cold smoked, the salmon is ready to eat. Thinly slice it against the grain, then serve with your favourite accompaniments — bagels and cream cheese for a lox vibe or capers and pickled onions.
Tips for Cold Smoking:
Notes : Use best quality of sushi-grade salmon for spectacular result.
- A cold smoke done correctly can last for a couple hours, but when chilled you are never at warming temps and the fish soaks up all of that smoky goodness.
- Keep the cold smoked salmon in an airtight container, then refrigerate and use it within 1 week or freeze for longer storage.
This recipe for cold smoked salmon results in a silky texture and melt-in-your-mouth bite with the perfect amount of smokyness. Great for breakfast, brunch or an appetizer. This cold smoking process is the perfect, gourmet hot smoked salmon recipe that will not only satisfy but impress. More complex recipes, as in this cream custard —where you find out on Allummy.
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