Smoked Salmon

[Regarding Smoking Temperatures]

For Cold Smoking:

Time: Approximately 1 hour

Use ice to maintain temperatures below 30°C (86°F) while smoking. Here's a step-by-step guide for cold smoking:

1. Load an appropriate amount of smoke chips into the smoker and close the lid, waiting for smoke to develop.
2. Once you see smoke, place the ingredients and ice in the smoker.
3. Heat it up to the desired smoking temperature according to the smoking method and let it sit.
4. Smoking is complete.

For Hot Smoking:

Time: About 10 minutes

Once you confirm smoke is coming out after smoking the chips, extinguish the fire, and place the salmon in the smoker. While the time can vary based on preference, it offers a quick smoking experience.

For Warm Smoking at around 60°C (140°F):

Time: Approximately 1 hour

This method thoroughly cooks the salmon at a slightly higher temperature, resulting in lightly hot-smoked salmon.

Ingredients:

• Fresh salmon fillets (boneless and skinless for convenience)
• Smoker
• Smoke chips (choose your preferred type such as oak, hickory, cherry, etc.)
• Salt
• Sugar
• Black pepper
• Cumin (optional)

Instructions:

1. Prepare the Salmon:

   • Choose fresh salmon fillets suitable for sashimi. Select the size of fillets according to your preference.

2. Prepare the Dry Brine:

   • In a small bowl, prepare the dry brine mixture by combining salt, sugar, black pepper, and cumin (if desired). This dry brine will season the salmon and impart delicious flavors.

3. Apply the Dry Brine:

   • Evenly coat both sides of the salmon fillets with the dry brine mixture. Ensure that the brine adheres well to the salmon. The brining time can vary depending on the thickness of the salmon fillets, but typically, it takes about 30 minutes to 1 hour.

4. Salt Soak and Drying:

   • Rinse the surface of the salmon under cold water for 1-2 minutes to remove excess salt. Pat the salmon dry thoroughly with kitchen paper towels, then wrap it in plastic wrap and refrigerate for about 3 hours.

5. Prepare the Smoker:

   • Use a smoker to smoke the salmon. Set the smoker to the appropriate temperature and prepare the smoke chips for smoking. Temperature details will be explained in the recipe as mentioned above.

6. Arrange the Salmon:

   • Place the salmon fillets on the grill rack inside the smoker, skin side down. Ensure that the salmon fillets do not touch each other to allow even smoking.

7. Start Smoking:

   • Wait until the distinctive smoky aroma develops. The aroma may vary depending on the type of smoke chips used.

8. Smoking Time:

   • Smoke the salmon at low temperature. The smoking time can vary based on the thickness of the salmon, but typically, it takes about 1 to 2 hours. Smoke the salmon until it turns a beautiful pink color and develops a delightful smoky flavor on the outside.

9. Finish:

   • Remove the salmon from the smoker and let it cool before slicing.
   • For even better flavor, it is recommended to refrigerate the smoked salmon for a day before serving.

[Additional Tips]

For a more enjoyable smoking experience, consider the step of "soaking smoke chips in water" within the smoking process. While it's not necessary to skip this step, it can enhance the evenness of smoke distribution, among other factors, and improve the overall smoking experience. Here's how to soak smoke chips:

How to Soak Smoke Chips:

1. Prepare the chips: Place the smoke chips in a small bowl or container.

2. Add water: Add enough water to the container with the chips so that they are submerged.

3. Soaking time: Allow the chips to soak in the water for about 15 to 30 minutes.

4. Drain excess water: Once the chips have absorbed enough moisture, remove any excess water. You can lightly squeeze the chips by hand or use a paper towel to remove excess moisture.

[Recommended Smoke Chips]

• Applewood: Known for its fruity and sweet aroma, applewood chips pair well with smoked salmon, adding excellent flavor.

• Oak: A common choice for smoking, oak chips provide a balanced smoky flavor. They enhance the richness of smoked salmon.

• Hickory: This classic option offers a rich and intense smoky flavor. It's suitable if you want a deeply smoky taste in your smoked salmon.

[Recipe Variations]

Here are two recipe variations using smoked salmon:

Smoked Salmon and Cream Cheese Sushi Rolls

Ingredients:

• Sushi nori (seaweed sheets)
• Sushi rice
• Thinly sliced smoked salmon
• Cream cheese
• Avocado (thinly sliced)
• Cucumber (thinly sliced)
• Grated ginger
• Soy sauce
• Wasabi
• Sushi vinegar (for the sushi rice)

Instructions:

1. Place sushi nori on a bamboo rolling mat and spread a thin layer of sushi rice evenly over it. Sprinkle some grated ginger on the upper part of the rice.

2. Arrange cream cheese, avocado, cucumber, and thinly sliced smoked salmon evenly on top of the sushi rice.

3. Roll the sushi, then slice it into bite-sized pieces.

4. Serve with soy sauce and wasabi.

Smoked Salmon and Cream Cheese Bruschetta

Ingredients:

• French bread or baguette
• Thinly sliced smoked salmon
• Cream cheese
• Finely chopped red onion
• Capers
• Dill (chopped, optional)
• Olive oil
• Salt and pepper

Instructions:

1. Slice the baguette and toast it.

2. Spread cream cheese on the toasted bread.

3. Place thin slices of smoked salmon on top, followed by finely chopped red onion and capers.

4. Drizzle with olive oil and season with dill, salt, and pepper.

5. Create bruschetta and garnish with dill leaves.

Enjoy your smoked salmon creations!