📋Recipe | Hot-smoked Stremellachs * and Trout
Recipe & photos credit: @game.of.flames
• Cut salmon into 4-5 cm thick strips or use trout fillets
• 6% brine solution (dissolve 60 g salt in 1 liter of water) and 0.6% brown cane sugar (add 6 g brown cane sugar to 1 liter of water)
• Spices and herbs as desired (e.g., pepper, dill, thyme)
• Sea salt flakes
• Smoking wood (alder or cherry)
Prepare the Salmon/Trout:
• Cut fresh salmon into 4-5 cm thick strips or prepare trout fillets.
Prepare the Brine Solution:
• In a sufficiently large container, prepare a 6% brine solution by dissolving 60 g salt in 1 liter of water. Also, add 6 g of brown cane sugar and mix everything well.
• Place the salmon or trout pieces into the brine solution, ensuring they are fully submerged.
• The brining time is approximately 12 hours. During this time, place the container with the fish in the refrigerator.
Pat Dry and Season:
• After brining, remove the salmon from the brine solution and pat them dry or let them dry using a fan in a #Borniak smoker for one hour. If necessary, add some temperature to the smoker.
Spices and Herbs:
• Sprinkle the desired spices and herbs over the salmon according to your preference. You can use pepper, dill, thyme, or other favorite spices.
• Place the salmon or trout pieces, either plain or with the spices and herbs, into the smoking oven.
• Smoke the salmon in an ascending temperature in the cold-smoking oven up to 100°C (212°F) for about 15 minutes.
• Then reduce the temperature to 75°C (167°F) and continue smoking the fish until it reaches a core temperature of 60°C (140°F).
• Serve the hot-smoked Stremellachs or trout warm from the smoking oven.
• Alternatively, you can let the fish cool down and enjoy it cold later on.
👉Note: Stremellachs is a style of hot-smoked salmon, which differentiates it from the conventional cold-smoked salmon.
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