Traditionally used for preserving food, the ancient practise of cold or hot smoking is a beautiful way to add flavour. You do not need a dedicated smoker box, but a barbecue with a lid and some wood chips will do the trick.

In this Nordic, hot smoked salmon at home recipe, fillets are cured in salt and sugar before cooking over hot and smoky wood chips. Curing the salmon preserves the fish and improves the flavour.

Different wood chips give different smoky flavours, and you may want to experiment with different types of hardwood as softwood is too resiny and bitter. However, a good place to start is with more subtle smoky flavours from alder, apple or beech. You want the smokiness to complement rather than dominate the distinctive but delicate salmon.

The difference between hot smoking and cold smoking is the temperature. Still, the hot smoking is done at a low temperature of around 100 degrees Celsius. The best way to set up the barbecue for smoking is with indirect heat from hot coals and wood chips to the side with the salmon to the side of the direct heat. Alternatively, a foil tray will protect the salmon a bit from the direct heat.

The salmon will be ready in about 20 – 30 minutes, depending on the thickness of the fillets or when the inner temperature is 50 – 55 degrees. Serve it hot or cold with a fish roe sauce, boiled potatoes and pressed cucumber.

Serves: 8 as a main meal

INGREDIENTS

1 kg sashimi salmon in 2 fillets with skin on, choose the thicker middle section
1 dl sugar
1 dl salt (not sea salt)
Tips: If you cannot find sashimi salmon, freeze the fillets for 48 hours prior to curing.

EQUIPMENT

Barbecue with a lid
Charcoal
Wood chips, for example alder, apple or beech

INGREDIENTS FISH ROE SAUCE

80 g red fishroe
200 ml crème fraiche
100 ml mayonnaise
3 tbsp chopped dill
2 tbsp finely chopped red onion
Salt and pepper to taste

INGREDIENTS PRESSED CUCUMBER

½ cucumber
1.5 ml salt or ¼ teaspoon
1 tbsp sugar
Pinch of white pepper
1 tbsp malt vinegar
½ dl water
1 tbsp chopped dill

METHOD

Day 1: Cure the salmon

1. Pat the salmon dry. Mix the salt and sugar and rub the mixture thoroughly into the salmon flesh. Lay the fillets on top of each other with the thicker flesh against the thinner section. Transfer to a tray, add a weight on top and refrigerate for a minimum of 12 hours. Turn the fillets halfway.

If you only have one fillet, wrap it in cling film. Turn halfway.
If you cannot find sashimi salmon, freeze the fillets for 48 hours before defrosting, patting dry and curing.

Day 2:

2. Soak the wood chips for 30 minutes and prepare the barbecue for indirect grilling. When the temperature has risen to the desired temperature of 100 degrees Celsius, add the woodchips and close the lid of the barbecue.
2. Once the woodchips begin to smoke, it is time to add the fillets skin down. Hot smoke the salmon for 20 - 30 minutes, depending on the thickness of the fillets or when the inner temperature is 50 - 55 degrees. Let it rest before serving. It will keep for a week in the fridge.

METHOD FISHROE SAUCE

Mix together all ingredients. Chill for 30 minutes.

METHOD PRESSED CUCUMBER

1. Slice the cucumber very thinly. Mix with the salt and leave under pressure for 30 minutes. Discard the liquid that is released.

2. Mix the water, sugar, pepper, vinegar and dill, and add the pressed cucumber. Best served after 1 hour in the fridge.