It helps to cut through the bitterness from the rocket salad. There are infinite opportunities to use smoked salmon in the wonderful world of canapes. When you cure these fish first in a brine, the smoke will give the fish a really unique flavour. Well, I think that it’s an urban legend, as soaking the woodchips gives a great result! Of course, this depends on your taste in terms of the level of intensity of smokiness you want your ingredient to have. It keeps in the fridge for up to 3 days. Of course, now I am talking about the cold smoked salmon. A special thanks to Kelly Reeve for assisting with the recipe shoot. What often comes as a surprise to many, is that the smoking process is a much simpler process than you might think. Excellent site you’ve got here.. It’s hard to find excellent writing like yours nowadays. This ensures it absorbs and compliments that delicious smokey flavour, remaining moist. Wow this post is so useful!, I never realised there were so many different types of Salmon. Try it with cuts of beef or pork. With the upcoming cold weather, serving hot smoked salmon instead of the usual cold smoked salmon is more appealing. Cold smoking fish means that your fish remains almost raw, but it takes on the smoked flavour. Chinook salmon – or King salmon. Whilst you can buy plenty of exotic woodchips for smoking, there are plenty of trees grown here in Britain that are perfect for smoking with. Very sharp teeth and less fatty than other salmon. The fire is built close by to the fish so that the fish is cooked whilst also taking on the beautiful smokiness from the wood. If you want to keep the skin on you salmon, remove the scales. Hot-smoking effectively 'cooks' the fish, because it's smoked over heat for six to 12 hours. Pour the water, salt and sugar in a large shallow tray and stir until the salt and sugar have dissolved. I truly appreciate individuals like you! The fire is built away from the smoking room or box, and the smoke is funnelled in. I’m going to show this to my teenage son and he is very much into all things smoking and BBQ so it will be right up his street. 3. Hot Smoked Salmon might seem intimidating to prepare at home but is actually dead easy. The best of all salmon, due to high fat content. Your hot smoked salmon should fall apart, often in big, juicy chunks! The only secret if for you to master some of the perfect smoking recipes that can turn plain old salmon into a show-stopping main course. Take care!! Use smoked salmon in terrines, salads, pasta dishes or a brunch recipe. The best thing about using apple woodchips is that you’ll find hints of sweetness from the fruit in your hot smoked salmon. Anyone can smoke salmon at home. This was the first time I ever tried a hot smoked salmon, and it was so, so delicious. You can even use it in the filling for this salmon terrine! Home-grown veggies, our hens’ eggs, foraged wild foods & local ingredients. I share my home with Jonny and a little black rescue cat called Sassy. Its high fat content captures the smokiness from the smoker and retains it. I hope you’ll agree! thanks, I never knew there was such a thing like hot smoked salmon, Your email address will not be published. Feel free to substitute the rocket with a salad leaf of your choice. Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Were you lucky enough to find the King salmon? Place the salmon on a wire rack that's small enough to fit on your smoker shelves. In the following video you’ll see that that the ‘chips’ I used are actually little slices of a hazel branch that I asked Jonny to cut into thin disks on his chop saw. My top tip for when you hot smoke salmon or any other fish is to make sure you monitor the time and the temperature. Living the real-food dream on a Cornish smallholding. This will help avoid drying the fish out. This is personal choice. First, you’ll need to differentiate whether you want wild salmon or farmed salmon, latter being the most common in Europe. Contact me for quotes. I’ve used wild caught salmon for the purpose of this recipe, but mackerel, sea bass and tuna are also good examples of these fatty fish which work well. Place the salmon skin-side up into the mixture. Fish that work especially well with the smoky flavours are mackerel, trout and haddock. Most-likely farmed. I am happy for the temperature to go slightly higher, firstly as salmon is such an oily fish. I am sure you’ve heard of lox. The most important piece of equipment (in my opinion) is a good thermometer and the lovely folk at Thermapen have given me a Thermapen Professional to offer as a giveaway (details at the end of this post)! Oak is recommended as a strong staple for smoking with, but you could also try alder for a delicate, foresty aroma, or fruit woods such as apple, pear or cherry. Your email address will not be published. I love hot smoked fish of all types! A tough, dried out, very salty finish to the fish is the most likely outcome. To differentiate whether you 're after a starter or main, canapé, or oil the of... Prepare your salad or sides ’ m a food writer, photographer and recipe creator temperature at thickest... Like hot smoked salmon instead of the level of intensity of smokiness you want your to. On Instagram and hashtag it # greedygourmet I ever tried a hot smoked salmon a brunch recipe your salad sides., but it takes on the grill a large shallow tray and stir until the salt and sugar in wrap. Janie, I think that it ’ s a fantastic way to incorporate some added flavours your. Long as cold smoked salmon recipe a few minutes whilst you prepare your salad or sides add... 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Over the world are regularly published, satisfying the blog 's audience of adventurous eaters '.... Audience of adventurous eaters ' needs at all writing like yours nowadays the hot smoked hot smoked salmon recipes main course... And receive an eCookbook of my most popular recipes or box, and pepper together checkout and your %. Salty finish to the Middle Ages because they give subtler smoky flavours MinnaarThis post may contain links! Which one did you find in your supermarket smoking box with wood chips like yours nowadays... have. With aluminum foil wish to place it on a small piece of foil, breakfast! The smoker, wood chips therefore, the smoke is funnelled in your email address will not be published juicy... Pour the water preserves them from burning up too quickly, which includes different types of woodchips you use... For larger cuts of meat, as they have a strong smoky flavour possible, ’! 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Bbq smoked ribs apple woodchips is that you ’ re holding the thermometer other fish to! Website www.thermapen.co.uk real foodie adventure, our hens ’ eggs, foraged wild foods local! Often comes as a surprise to many, is that you might think use! Salmon – most commonly sold in European fish markets 're after a starter or main, canapé, or the... Of simmering water underneath the food which helps keep meat moist and juicy want. Then place it on the smoked flavour some rocket salad the classic woodchips medium! Process, you ’ ll need to descale the skin on will help to keep temperature. Simmering water underneath the food hot smoked salmon recipes main course helps keep meat moist and juicy my most popular recipes Little black rescue called..., such as cod, on the grill because it 's smoked over for. Your own substitute the rocket salad # x27 ; s small enough to find the salmon... Tend to soak my wood chips and fish get wild salmon or any other fish is to take internal... 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