How to hot-smoke salmon
How to hot-smoke salmon
Making the smoked salmon that you buy in the supermarket is a long process that requires specialist equipment and a lot of outside space. This quicker hot-smoked version can be done in most home kitchens and requires nothing more than a baking tray with a rack and some wood chips. Hickory, oak or applewood chips are ideal for smoking salmon and will all lend a slightly different flavour to the fish, so it’s worth experimenting. Rubbing the salmon fillets with oil before cooking gives the smoke something to stick to and intensifies the flavour.
Ingredients
- 2 salmon fillets, each weighing 200g
- 50g of sea salt
- 50g of sugar
- 1 tbsp of oil
Serving suggestions
Agnar Sverisson marinates his salmon in salt, sugar, lemon, fennel and dill seeds before smoking and serving with cucumber and a yoghurt dressing. Marcello Tully’s Hot smoked salmon potato salad with asparagus and horseradish dressing makes for a simple summer lunch or try Nathan Outlaw’s Baked leeks and smoked salmon with cheese sauce for a tasty midweek supper.
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How to hot-smoke salmon
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