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Fail-safe smoked salmon

A salmon that you have prepared and smoked at home is nothing like the industrial products that you can buy wrapped in plastic. But how do you go about making it and be sure of success?

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By carrying out gentle and respectful smoking, you are sure to get great salmon. Nothing could be easier. Check the times on the table, because successful smoking depends on the salting and smoking time.

  • ace your fillet with the skin side facing the plate and feel it with your hand to ensure that there are no remaining bones. They must be removed. A fisherman´s tongs for removing hooks is ideal, but a solid tweezers will also do the job. It is very quick, but this operation must be performed carefully, because if there are bones left behind, it will be difficult to cut the smoked fillets into thin slices.
  • Rise carefully with cold water or leave it tdesalt in a basin if you have large fillets, then soak up any excess with kitchen paper. Your salmon is ready to be smoked.
  • To light the smokehouse, place a handful of charcoal in the drawer of the smokehouse and place over a fire or a small burner until it ignites. Once the embers are red, push them to the back of the drawer, cover them with beech wood sawdust and put the drawer back in the smokehouse.
    • Tips

    Do not cover the part that is closest to the tail, but salt it lightly. The flesh is very thin at this spot and it may become too salty.

    If your smokehouse offers the opportunity to do so, smoke flat with the flesh facing up. If you are obliged to hang it, place at least two fish hooks at the head.

    Keep your salmon in the fridge for 48 hours under plastic wrap before serving. Smoked food needs to mature and the smoky scents that move to the heart via the fats need time to spread throughout the salmon.

    Average smoking time for salmon:

    - for a 500 g fillet, count 1 hour of salting with no need to remove the salt, smoking: around 90 minutes.

    - for a fillet weighing 1 kg, count 2 hours of salting with no need to remove the salt, smoking, around 2.5 hours

    - for a 2.5 kg fillet you need to salt for 5 hours and remove the salt in 1 hour, smoking: around 4 hours.

    - for a 3 kg fillet, count 5 hours of salting, remove the salt in 90 minutes, smoking: minimum 4 hours.

    You must rinse the fillets.
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