Cold-Smoked Citrus Salmon
Fresh cold-smoked salmon with a vibrant citrus note from orange, lemon, and lime zest. The citrus oils penetrate the salmon flesh during curing and provide a bright, fresh aroma. Ideal as a light appetizer or on freshly toasted bread.
Ingredients(for 1 kg)
Instructions
Preparing the Cure Mix
15 minutesThoroughly mix all ingredients in a bowl. The citrus zests should be freshly grated. Check the salmon fillet for pin bones, remove them, and check the skin for scales.
Curing
18-24 hoursApply the citrus cure mix evenly on the flesh side of the salmon. Place the fish skin-side down in a shallow dish, cover with plastic wrap, and place a light weight on top. Cure in the refrigerator at 2-4 °C.
Rinsing & Drying
2-4 hoursRinse the salmon under cold running water and pat thoroughly dry. Place on a rack with air circulation for 2-4 hours at cool room temperature until a shiny, slightly tacky surface (pellicle) forms.
Cold Smoking
12-18 hoursSet up the smoker with a cold smoke generator and maintain the temperature below 25 °C. Use alder wood and lemon wood chips. Smoke the salmon for 12-18 hours until it takes on a light golden color.
Pro Tip
Use only the outer colored layer of the citrus fruits – the white pith will make the cure bitter. Prefer organic citrus fruits, as there are no pesticides on the skin.
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