Smoked salmon, we are en masse addicted to it. Versatile and surprising, you can use salmon in a lot of recipes: in a salad, a quiche or just on a toast with the aperitif. We often buy smoked salmon ready-to-eat in the supermarket. However, you can easily smoke salmon yourself, it isn’t difficult at all. In this recipe we make salmon in the smoker and we like to give it a surprising touch of whisky. Discover how to prepare Barbecook smoked salmon with Bruichladdich whisky!
4 pieces of salmon
1 dash of whisky (e.g. Bruichladdich)
0.5 bottle white wine
FOR THE PICKLING SALT:
1 tablespoon pepper corns
1 tablespoon fennel seeds
1 tablespoon juniper berries
10 tablespoons coarse sea salt
8 tablespoons sugar
Nowadays we all want to eat and live as healthy as possible. However, we often face the problem that we don’t always like healthy food. Well then, we can tell you that salmon does taste good and is healthy! Salmon is full of vitamins and good fats and is also said to make you smarter! Advantages enough, right?
We smoke salmon in Barbecook's Oskar smoker. In terms of smoke flavour, we opt for apple, as these smoking chips give off a sweet and mild taste.
For hot smoking, it’s advisable to brine the ingredients in advance. You do this by putting your ingredients in a salt mixture for some time. The salt is reinforced with all kinds of spices. For this recipe of smoked salmon, we use the following seasonings: juniper berries, fennel seeds and pepper corns. Crush the spices in a mortar and mix with the salt and sugar.
First of all, rub the salmon with the Bruichladdich whisky and then pickle them in the spice salt. We recommend putting the mixture together with the salmon in sealable freezer bags and placing them in the fridge for 3 to 4 hours.
After 3-4 hours, remove the salmon from the fridge and rinse off all the salt under cold water. Pat dry and place on a plate or in a jar. Now leave to dry for another hour in the fridge.
Light your Oskar smoker using the charcoal starter. Wrap the water-soaked apple smoking chips in aluminium foil, poke a few holes in it and place on your charcoal. Fill the bouillon dish with thyme, rosemary, a dash of white wine and some water. Place the salmon on the grill and smoke for an hour and a half at 60 to 80 °C.
Remove from the smoker. Leave to rest for a while and serve. You will see, smoked salmon with Bruichladdich whisky is a hit!
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