North German Juicy Streimel Salmon
Classic North German streimel salmon, hot-smoked over beechwood with a savory honey-mustard glaze for juicy tenderness.
Ingredients(for 0.5 kg)
Instructions
Dry cure
6-8 Std.Mix salt, brown sugar, finely chopped dill and white pepper. Rub the salmon fillet evenly on all sides, wrap in cling film and leave to rest in the refrigerator for 6-8 hours.
Rinse and dry
1-2 Std.Rinse the salmon fillet under cold water, pat dry and air-dry on a rack for 1-2 hours until a slightly sticky surface forms.
Prepare glaze
5 Min.Mix honey and mustard together and set aside. This glaze will be applied during smoking.
Smoking
90-120 Min.Preheat smoker with beech and oak to 70°C. Place the salmon skin-side down and smoke for 30 minutes at 70°C, then increase temperature to 85-90°C. After 45 minutes apply the honey-mustard glaze and finish smoking until an internal temperature of 60-63°C is reached.
Resting
15 Min.Allow the finished streimel salmon to rest for 15 minutes so the juices distribute evenly. Cut into strips (Stremel) and serve.
Pro Tip
For especially juicy pieces start the smoking temperature low (70°C) and only raise it to 85°C after 30 minutes – this protects the surface from drying out.
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