Hot-Smoked Salmon Strips
Stremellachs is a classic German hot-smoked salmon recipe where salmon fillets are cut into strips and hot-smoked. The combination of salt, sugar, and beech smoke creates a tender, juicy result with an intense smoky aroma. Typical of North German smokehouses, it is often served with dill and lemon.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Cut salmon into approx. 5 cm wide strips. Dissolve salt and sugar in 1 liter of water, add dill, pepper, and bay leaves. Submerge salmon completely in the brine.
Brining
4-6 hoursLeave the salmon covered in the brine in the refrigerator. Then remove, rinse with cold water, and dry on a smoking rack for 1–2 hours in a cool, airy location until the surface is slightly tacky.
Smoking
2-3 hoursPreheat smoker to 80–100 °C. Place salmon strips on the rack without touching each other. Smoke with beech and alder until a core temperature of 62–65 °C is reached and the strips have a golden-brown color.
Resting
20 min.Remove the finished smoked salmon from the smoker and allow to rest at room temperature for at least 20 minutes before serving or packaging.
Pro Tip
Pellicle formation is crucial – it ensures the smoke adheres properly and the fish retains its moisture. Never place wet fish in the smoker.
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