Smoked Salmon Vadouvan
This extraordinary smoked salmon is inspired by the Franco-Indian spice blend Vadouvan, which is roasted with shallots, garlic, and curry spices. The caramelized onion notes of Vadouvan give the salmon an incredible depth and a warm, heartfelt aroma that perfectly matches the mild smoke of beech wood. A true luxury recipe that combines French refinement with the spicing power of India.
Ingredients(for 1 kg)
Instructions
Preparing the Vadouvan Paste
15 minutesMelt butter in a small pan over low heat. Add Vadouvan spice blend and ground curry leaves and gently toast for 2–3 minutes until an intense aroma develops. Allow to cool, then combine with salt, coconut blossom sugar, turmeric, and black pepper to form a smooth paste.
Curing
12-14 hoursPlace the salmon on a tray and evenly and generously spread the Vadouvan paste on the flesh side. Wrap firmly in aluminum foil, weigh down, and cure in the refrigerator. Turn once after 7 hours.
Rinsing and Drying
3-4 hoursRinse the salmon under lukewarm water, carefully remove all paste residue, and pat thoroughly dry with paper towels. Dry on a rack in the refrigerator for 3–4 hours until an even, golden-yellow pellicle has formed.
Cold Smoking
10-12 hoursMix beech and maple wood chips in a 2:1 ratio and carefully regulate the smoker to 15–22 °C. Cold smoke the salmon for 10–12 hours. Check the temperature every 2 hours. After smoking, wrap in parchment paper and allow to mature in the refrigerator for 24 hours so the spice aromas fully develop.
Pro Tip
Vadouvan can be made from scratch (shallots, garlic, fenugreek, cumin, turmeric, mustard seeds), but quality ready-made Vadouvan from specialty stores delivers consistent results. Briefly toasting the spice blend in butter is crucial – the caramelized shallot components develop their full aroma in this step.
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