🗒Recipe | Marinated and cold smoked salmon
📷 credit @gdd_master_bbq & @game.of.flames
INGREDIENTS
✅2 salmon halves
** The amount of spices is per kilogram of salmon/raw weight.
✅30 grams of sea salt
✅30 g brown cane sugar
✅10 g lemon pepper
✅1 tbsp onion granules
✅1 bunch of dill per salmon half
RECIPE
Use part of the dill, finely chop the tips. Mix the salt, sugar, lemon pepper and onion granules well and spread everything over the top of the salmon. Roughly mash the remaining dill with your hands. Place the salmon halves on top of each other with the fillet side and the mashed dill in between and either seal or place weighted in the fridge for 48 hours. Turn the packet of salmon over after a day.
Then roughly remove the spices with a knife, let them dry and, depending on your preference, cold-smoke for 1 – 3 hours with the Borniak cold smoking attachment, for example with cherry chips
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