You don’t need any fancy equipment and you’ll love the flavour. Hot smoking is when you cook your ingredient at the same time as smoking and can be served hot or cold.
Delicious in a salad, as a vol au vent filling or flaked into pasta.
Mix the salt and sugar together, sprinkle over both sides of the fish and allow to cure for 30 minutes. Rinse under cold water, pat dry and place in the fridge for at least an hour to dry out.
Line a roasting tin in which you can fit a wire rack with double thickness foil. Sprinkle the base of the tin with wood chips then put the rack on top.
Rub the oil over the fillet and place on the wire rack. Cover the tin tightly with foil, Place over a medium heat. When smoke starts to escape from the tin, turn the heat off and leave to smoke for 30 minutes.
A skewer should easily go through the salmon but if it needs a little long, put in a hot oven for a few minutes. Serve immediately or can be stored in the fridge for 2 days.
- 500 g salmon fillet skinned and pin boned
- 2 tbsp sea salt
- 2 tbsp soft brown sugar
- 1 tbsp neutral oil - I used vegetable
- hickory or oak wood chips for smoke
Instructions
- Mix the salt and sugar together, sprinkle over both sides of the fish and allow to cure for 30 minutes. Rinse under cold water, pat dry and place in the fridge for at least an hour to dry out.
- Line a roasting tin n which you can fit a wire rack with double thickness foil. Sprinkle the base of the tin with wood chips then put the rack on top.
- Rub the oil over the fillet and place on the wire rack. Cover the tin tightly with foil, Place over a medium heat. When smoke starts to escape from the tin, turn the heat off and leave to smoke for 30 minutes.
- A skewer should easily go through the salmon but if it needs a little long, put in a hot oven for a few minutes. Serve immediately or can be stored in the fridge for 2 days.
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