P10 Hot Smoked Salmon
Super easy and taste amazing!
Ingredients
2 Fillets Salmon
Dry Brine:50g Salt
50g Brown Sugar
This dry brine recipe has been made for 2 fillets of fish but can easily be scaled up for more.
Preparation
Method:
Mix together the salt and sugar and sprinkle liberally over the fish on all sides. Refrigerate for 30 minutes.
Rinse off the cure from the Salmon and pat dry with a kitchen towel. Leave to air dry out, uncovered in the fridge on a wire rack for at least 1 hour.
Once your Salmon has dried out and is ready to smoke, set your P10 smoker to 95C and smoke. We like to use alder with Salmon, but you could swap in our maple or any wood of your choice for similarly delicious results.
Put the salmon in the P10 smoker and let hot smoke for 1.5-2 hours to reach the desired internal temperature of 55-60C depending on your desired finish and serve hot or chill and eat cold.
Alder
wood
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.
Shop Now
Something For
Every Season
View all
-
Smoked Lobster Mac and Cheese
I've always liked the contradiction in luxury junk food.
Smoked Lobster Mac and Cheese
I've always liked the contradiction in luxury junk food.
-
Hot smoked salmon
It is readily available and incredibly good to smoke.
Hot smoked salmon
It is readily available and incredibly good to smoke.
-
Smoked Moules Marinières with flank pork - Moul...
Moules marinières is a dear old dish.
Smoked Moules Marinières with flank pork - Moul...
Moules marinières is a dear old dish.
