Scandinavian Cold-Smoked Salmon Fillet
Delicate cold-smoked salmon fillet following Scandinavian tradition with subtle smoky flavor and silky texture.
Ingredients(for 0.5 kg)
Instructions
Cure Mixture
10 Min.Mix salt, sugar, pepper, crushed juniper berries and lemon zest well. Coarsely chop dill and add to the mixture.
Curing
24 Std.Rub the salmon fillet generously on both sides with the curing mixture, wrap tightly in cling film and weigh down. Cure in the refrigerator at 4°C for 24 hours.
Rinsing and Drying
4 Std.Rinse salmon thoroughly under cold water, pat dry and air-dry on a rack for 4 hours at room temperature until a firm pellicle forms.
Cold Smoking
12-16 Std.Fill cold smoke generator with alder and juniper chips. Keep smoker at 15-22°C and cold-smoke salmon for 12-16 hours. Monitor temperature constantly.
Maturing
12 Std.Wrap smoked salmon in cling film and refrigerate for another 12 hours to allow the flavors to distribute evenly.
Serving
10 Min.Slice salmon into paper-thin slices with a very sharp knife and serve on rye bread with cream cheese and capers.
Pro Tip
The smoking temperature must never exceed 25°C, otherwise the salmon will cook and lose its characteristically silky texture.
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