How to smoke a salmon
Rosemary Smoked Salmon
Besides the delight of learning the art of smoking, the wonderful aromas and wafting smoke make this a rather fun exercise to try at home. I must admit I did have to try a few times, to get the “smokiness” just right, but once mastered, you’ll want to smoke just about everything.
For those experienced chefs among us, you have probably done this more times than you can count, however for those budding home chefs, who like myself enjoy cooking, this is for you.
I have adapted the recipe slightly from a recent Masterclass I attended at Table Seven, a food experience you should definitely add to your bucket list.
Rosemary or other aromatics (herbs, spices)
1 fillet of salmon or trout, skin on and pin boned
Smoking chips (wood)
Salt and sugar for the cure (equal quantities)
Smoking vessel - casserole dish with a metal rack, or weber
First, cure the fillet of fish by covering with the salt/sugar mix and refrigerate for an hour. Remove from fridge, wash and pat dry ready to add to smoker. Place rosemary and wood chips into the smoking vessel and burn over a hot flame, or weber. Once the smoke appears add the fish and turn down the heat. Cover and leave for 10 minutes.
After 10 minutes, remove from heat and allow to stand in vessel with the lid on for a further 10 minutes.
You can adjust the “smokiness’ with the amount of wood chips used as well as the type of wood chips. You can also adjust the smoking time and resting time. If you are lucky, you’ll get it right first time. However, the fun is in testing the process and getting it just right. I suggest inviting friends to test with you, and always have a cold glass of Chenin close by! And should this all just sound like too much fuss, book a table at Table Seven and ask Luke to make it for you.
Luke made the salmon into the most sublime salad of shaved zucchini, fennel and watercress with a horseradish dressing, however you could skin this fish many ways so to speak and make all sorts of delicious things - blinis, pasta, ravioli filling, sliced as carpaccio - whatever you fancy really.
Let me know how you get on, I would love to hear if you have any tips for me.