Preserving fresh caught salmon was once a necessity before refigeration was available, and became the starring ingredient in a number of dishes from breakfast to cocktails. It is easy to make your own without a smoker, all you need is smoked salt and a few days.
Simply Made Cold Smoked Salmon
Preserving fresh caught salmon was once a necessity before refigeration was available, and became the starring ingredient in a number of dishes from breakfast to cocktails. It is easy to make your own without a smoker, all you need is smoked salt and a few days.
Ingredients
- Fresh salmon (at least 1 pound, perferably wild, cut into two equal pieces)
- 1/4 cup brown sugar (per pound of fish)
- 2 tbsp. kosher salt (per pound of fish)
- 1 tbsp. smoked salt (per pound of fish)
- 1 tbsp. fresh cracked black pepper (per pound of fish)
Instructions
- Combine salt cure ingredientsand make sure that the sugar is evenly distributed amongst the salt granules.
- Lay out two lengths of plastic wrap side by side and slightly overlapping on your countertop, at least 3 feet in length, then place the fish on the wrap side by side (skin side down) and then completely cover the fish will cure on top.
- Fold the two halves of fish on top of each other, flesh sides together. Wrap the plastic wrap around the fish to keep all the salt and sugar mixture in, but let the juices flow out.
- Take a large glass bowl and turn a small glass bowl upside down in the center of it. Next place your fish on top of the smaller bowl. This will allow the juices to flow out of the wrap and into the larger bowl. To help drain the juices, place a plate over the top of the fish, and then wrap with more plastic to help reduce fish smells in your fridge.
- Leave the fish for 5days in your fridge. You may wish to flip the fish eachdaybut not necessary. After 5days, carefully rinse off all the salt and sugar, pat dry and it is ready to serve. Use a long, thin blade to slice for the best results.
Notes
- The thicker the fish the better. Take the time to find the best quality fish in your area.
- The flesh of the fish will turn more vibrant and slightly darker in color as the water leeches out and the days go by. It will also get thick and the texture will change drastically. Don’t freak out, that’s a good (and tasty) thing!
- How to Serve: Mr. Carson is correct, it is lovely served on its own with horseradish thinned with sour cream but here are a few of my favorite ways to use in my tea sandwiches:
Tried this recipe?Let us know how it was!
