Cold Smoked Salmon

Category, DifficultyIntermediate

Thin Smokey Slices

Yields1 Serving
 1 kg Salmon Fillet
 3 tbsp Salt
 6 tbsp Sugar
 1 tbsp Coriander seeds
 1 tsp black pepper
 1 Lemon Zest
 2 tbsp 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 tbsp Salt
 6 tbsp Sugar
 1 tbsp Coriander seeds
 1 tsp black pepper
 1 Lemon Zest
 2 tbsp 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,

Cold Smoked Salmon

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