Cold smoke generator set
1 salmon fillet (approx. 300-500 grams)
The cold is certainly settling in! Don't worry though, it won't stop you from trying out our cold-smoking recipes and in particular, smoked salmon. Get down to the store, buy a fillet of salmon and have a go at this recipe tomorrow to prepare yourself a treat for the weekend. You'll need to allow 100 hours to truly delight your taste buds. But don't worry, we explain everything, here in this tutorial.
- In a salad bowl, mix together approx. 200 g of coarse salt and 200 g of brown sugar with a bit of dried mint (or whichever herb you like: dill, basil, etc.).
- The first step is salting, which avoids bacteria developing. Place the salmon fillet in a glass dish and cover it completely with the mix you've just prepared. Cover with plastic wrap and leave it in the fridge for 12 to 15 hours.
- Then, after 15 hours, the salmon will have let out a lot water. Take out the coarse salt and rinse the salmon for around 2 minutes, under cold water.
- Dry with a paper towel, put it back in the glass dish and cover again with plastic wrap and let the drying phase begin. You'll need to leave the salmon in this dish in the fridge for 24 hours. This leaves time for a layer to develop on the salmon flesh which will make the smoke adhere better.
- 24 hours later, put the smoke dust (usually beech smoke dust) in a Barbecook cold smoker, specially designed for cold smoking. Pack it down lightly and light a candle to get the cold smoking process going. Hang up the salmon fillet in the Barbecook smoker and it's all set for around 12 hours of cold smoking.
- After 12 hours, put the salmon in a vacuum pack or wrap it tightly in plastic wrap with no openings. This phase allows the smoke to properly penetrate the flesh of the fish. Close the plastic wrap well, otherwise your fridge will be filled with the smell of smoke. You'll need to leave the salmon like that for 2 days.
- Then, you could enjoy it as it is. Or, how about trying it Mojito-style? Grill some blinis on the barbecue.
- In your mixer, add full pouring cream (10 cl) and whip it up for 5 minutes until it has the consistency of whipped cream. Add a cap-full of rum and lime juice.
- Slice your salmon.
- Finally, take a blini, shape a whipped cream, rum and lime quenelle with two spoons before placing a slice of smoked salmon on top and finishing off with some lime zest.