Tuesday, 10 December 2013

Cold smoked Salmon and Carpaccio

How To Cold Smoke Salmon

Cold smoke salmon carpaccio recipe proQ cold smoke generator

Cold Smoked Salmon is one of the healthiest types of food I know. Besides being healthy its also great to spoil your guests with a cold smoked salmon carpaccio.

Recipe on how to cold smoke salmon
- 1 kg fresh salmon filet
- 100 gram salt
- 100 gram sugar
- 20 ml maple syrup

How To:
- Mix salt and suger and sprinkle it on the salmon filet
- Let the salmon cure in the fride for 1,5 hours
- Rinse of the cure
- Apply a thin layer of maple syrup to stop the curing proces
- Cold smoke the salmon for 24 hours. The temperatures should not exceed 25 degrees Celsius or 77 degrees Fahrenheit.

Watch these videos and see how its done
1. How To Cold Smoke Salmon

2. Salmon carpaccio

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