Cold-Smoked Salmon

Name: Lachs kaltgeräuchert
Total time: 10 h
Ingredients: 125 g Feines Meersalz; 125 g Brauner Zucker; 2.5 TL Schwarzer Pfeffer; 2.5 TL Rosmarin

BrineFishCold SmokingMedium10 hrsbelow 25 °CBeech

Classic smoked salmon. Sugar-salt cure, pellicle, then cold smoke.

Ingredients(for 1.5 kg)

Fine sea salt125 g

Brown sugar125 g

Black pepper2.5 TL

Rosemary2.5 TL

Instructions

Cure

24 hours

Cure on flesh side, skin side down. 24 hours fridge.

Pellicle

12 hours

Rinse, pat dry. Open on rack in fridge.

Cold Smoking

10 hours

Smoke maze with beech dust. Below 25 °C. At night in Cyprus.

Airing

5 hours

Air 5 hours. Vacuum seal + 2-3 days aging for best flavor.

Pro Tip

In Cyprus only smoke at night when below 25 °C.

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