What could be tastier than hot smoked fish? Of course fish smoked at home. Salmon is perfect for this. Process him preparation for smoking is not difficult, although relatively long. But you you’ll understand that it’s worth it when the house goes home mouth-watering aroma. Nutrition value of one portion: (only 20 – 30) Calories 86, total fat 5 g., Saturated fat g., Proteins 8 g., carbohydrates 1 g, fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 30 мин.plus pickling time Difficulty: easy Servings: 20 – 30 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 large pieces of salmon fillet, or two halves of boneless fish, Trout, mackerel and bluefish are also good for smoking.
- 1 tbsp. salt
- 0.5 tbsp. Sahara
- 0.5 tbsp. brown cane sugar
- 1 tbsp. l crushed black pepper peas
Recipes with similar ingredients: salmon, brown sugar, pepper black peas, smoked salmon
Recipe preparation:
- In a bowl, mix salt, sugar, brown sugar and pepper. Spread a wide aluminum foil so that the length of the sheet is a little more than the fish itself, and cover with cling film of the same size. Sprinkle 1/3 of the seasoning in the film. From above lay skin down one piece of fish and sprinkle another 1/3 seasonings.
- Put the second piece skin up on the first, sprinkle seasoning and wrap with foil. Then wrap the fish in foil, tightly crimping it. Put wrapped salmon on a board or pallet, press on top with another board to be placed on press – a heavy book or brick.
- Put the whole structure in the refrigerator for 12 hours. Then turn the fish over and leave it in the refrigerator for another 12 hours. During the whole process will gradually release liquid, in advance make sure she has a place to drain.
- Expand salmon and rinse brine from it under cold water. Blot the fish with a paper towel and put it in a dry cool place (but not in the refrigerator) for about 1-3 hours, until the surface will become dry and matte. You can use a fan to make salmon dried faster. Smoke fish over smoldering chips or sawdust. The temperature in the smokehouse should be 70 ° C. Salmon will be ready when in its thickest part the thermometer shows 65 ° C.
- Serve immediately or cool to room temperature. Smoked salmon is stored tightly wrapped in the refrigerator no more 3 days. This dish is in harmony with Sauvignon Blanc wine.
