Thin Smokey Slices
1 kg Salmon Fillet
3 El Salz
6 El Sugar
1 El Coriander seeds
1 Tl black pepper
1 Lemon Zest
2 El Pomegranate molasses or honey
1
prepare the curing mix, cover the salmon fillet with the mix, then cover in plastic wrap and refrigerate overnight
2
wash the salmon and pat dry, drizzle and spread and Pomegranate molasses.
3
using a cold smoker, smoke for 6 hours on 25°c.
4
using a slicing knife, slice thinly, and enjoy with some arugula or green salad on the side.
kan me kept in the refrigerator up to 2 months,
Ingredients
1 kg Salmon Fillet
3 El Salz
6 El Sugar
1 El Coriander seeds
1 Tl black pepper
1 Lemon Zest
2 El Pomegranate molasses or honey
Directions
1
prepare the curing mix, cover the salmon fillet with the mix, then cover in plastic wrap and refrigerate overnight
2
wash the salmon and pat dry, drizzle and spread and Pomegranate molasses.
3
using a cold smoker, smoke for 6 hours on 25°c.
4
using a slicing knife, slice thinly, and enjoy with some arugula or green salad on the side.
kan me kept in the refrigerator up to 2 months,
DE 
EN