Pete's Food Blog

23. Sep, 2021

Cured and cold smoked salmon

Cure method:

Sprinkle the salmon D-cut fillet with 3 tbl of large crystal sea salt.

Wrap tightly in clingfilm and leave for 12 hrs in the fridge skin side down. Then turn it skin side up for another 12 hrs.

Swill the excess salt off and pat dry with kitchen towel. Leave in the fridge, uncovered, for 8 hrs.

Place the fillet in your cold smoker for a minimum of 6 hrs, preferably up to 12 hrs. The temperature should not reach above 6°C.

Slice thinly to serve on sourdough or rye bread.