Cold-Smoked Salmon with Dill and Vodka
A classic Northern European cold-smoked salmon, elevated with fresh dill and a splash of vodka in the curing brine. The vodka draws moisture from the fish and intensifies the herbal aromas. The result is a silky, aromatic salmon with a fresh herb note.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesCheck the salmon fillet for pin bones and remove them. Mix all dry ingredients together and keep the vodka separate. Drizzle the salmon on the flesh side with vodka, then apply the curing mixture evenly on both sides.
Curing
24 hoursPlace the treated salmon in a vacuum bag or wrap tightly in plastic wrap. Cure in the refrigerator at 2-4 °C for 24 hours. Turn the salmon after 12 hours.
Pellicle Formation
2-3 hoursRemove the salmon from the cure, rinse under cold water, and pat dry with paper towels. Place on a wire rack at room temperature for 2-3 hours until the surface feels slightly tacky (pellicle formed).
Cold Smoking
12-18 hoursKeep the smoker below 25 °C – ideally using a cold smoke generator. Place the salmon on the grate and smoke with alder and beech wood for 12-18 hours. Smoke density should be moderate.
Resting & Serving
12 hoursAllow the finished smoked salmon to rest in the refrigerator at 2-4 °C for at least 12 hours so the smoke flavors can mellow and integrate. Slice thinly and consume within 7 days.
Pro Tip
Allow the cured salmon to form a pellicle at room temperature for at least 2 hours before smoking so that the smoke adheres better. The vodka should be at room temperature.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.