Smoked Salmon Matcha
An extraordinary smoked salmon that gains a subtle bitterness and a beautiful green hue from fine matcha powder. The earthy depth of matcha harmonizes perfectly with the mild smoky aroma of beech wood. This recipe combines Japanese tea culture with traditional European smoking techniques.
Ingredients(for 1 kg)
Instructions
Curing
12 hoursCombine all curing mix ingredients. Place the salmon skin-side down on plastic wrap, spread the mixture evenly on the flesh side, and wrap tightly. Cure in the refrigerator at 4 °C.
Rinsing and Drying
2-3 hoursRinse the salmon under cold water to remove excess salt. Pat dry with paper towels and place on a rack in the refrigerator or in a cool, well-ventilated area for 2–3 hours until a shiny skin (pellicle) forms.
Cold Smoking
8-12 hoursPreheat the smoker to below 22 °C and add beech wood chips with a piece of cedar wood. Place the salmon on the rack and cold smoke for 8–12 hours. Monitor the temperature regularly to ensure it does not exceed 25 °C.
Resting
12-24 hoursWrap the smoked salmon in plastic wrap or parchment paper and let it rest in the refrigerator for at least 12 hours. This allows the smoke to penetrate evenly into the flesh and round out the flavor.
Pro Tip
The matcha powder should be of high quality (ceremonial grade), as lower-quality matcha can taste bitter and unpleasant when smoked. Place the salmon on cedar wood planks during smoking for an additional aroma.
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