The most tender hot smoked salmon
A long process in which the result is worth the wait. Red smoked fish will not leave any gourmet alone for the most delicate holiday sandwiches. This dish will decorate any holiday table and enrich it.
Calories
164kcal
Protein
24g
Fat
6g
Carbs
4g
*Nutrition per serving
Ingredients
Servings: 15Step-by-step preparation
Cooking time: 3 daySTEP 1
The fish must be cleaned of scales, rinsed in running water and dried with paper towels. Then prepare a mixture of ingredients and coat the salmon with it both on top and inside. Place the fish in a cool place for a day.
STEP 2
Rinse the salmon from salt and pepper, wipe dry again and place to dry for a day in a cool place.
STEP 3
After the specified time has passed, place the fish in a smoker and smoke at a temperature of 60 degrees for 25 minutes. Once cooled, place in the refrigerator and let rest for a day or two. After which you can eat it.
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