Cold Smoked Salmon

Difficulty:
1/5

Ingredients:

  • 1/2 cup coarse salt
  • 1/2 cup sugar
  • Ground cumin
  • Lemon zest
  • ½ fillet salmon
  • 1 cup wood pellets for smoke

 Method:

  1. Start the salmon as a gravlax. In a bowl, combine salt and sugar.
  2. Place salmon over a large piece of aluminum foil, topped with cheese cloth. Season salmon with cumin and lemon zest.
  3. Cover salmon with the salt/sugar mixture. Wrap salmon in the cheese cloth first and in the aluminum second. Place in a baking sheet and refrigerate for 18 to 24 hours.
  4. Unwrap salmon fillets and thoroughly rinse fish under cold running water. Pat flesh dry with paper towels.
  5. Using a steaming pan, place wood chips on the bottom and start with a torch, once smoke comes out, place the