Cold Smoked Salmon

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