Posted by Heide M. Briggs on July 09, 1998 at 11:27:14:
In Reply to: Re: smoked salmon posted by robert t. on May 10, 1998 at 10:29:14:
: any comment on how to smoke salmon?
I am sending you four versions of smoked salmon/lox/lax.
1.) HOMEMADE QUICK LOX
2 - 3 lbs. salmon fillets
2 -3 T. sugar
2 1/2 - 3 1/2 T. kosher salt
1 -2 T. hickory smoked salt
This one is similar to Gravad lox, only different ingredients. Mix the
dry ingredients and rub over salmon. Put salmon in a double plastic bag
and seal tight. Refrigerate. Turn over once a day for five days, the
last day pour off as much of the brine as possible. Leave in fridge one
more day. Remove and dry the lox with a paper towel. Slice very thin.
Use for canapes, on bagels, with cream cheese, or without.
2.) THIS IS COLD SMOKED SALMON
INGREDIENTS
2 to 2½ lb. fillet of salmon
½ c. maple syrup
5 lb. rock salt
2 to 3 cups canola oil
Method:
BRINE CURING THE FISH
Wash the fish and pat dry. Lay the fish skin side down in a large pan
and rub with the syrup. Allow to dry refrigerated, for 4 hours or more.
Cover the fish with the salt and let sit for 8 hours, refrigerated.
Remove all the salt from the fish and from the pan. Put the fish back in
pan and desalinate by running cold water at a slow pace over the
fish in the pan for an hour. Pat the fish dry.
SMOKING THE FISH
Put a small piece of apple or cherry wood in the smoker's wood box. Set
the smoker to 100 degrees Fahrenheit. Place the salmon on the highest
rack and latch the door. Leave the smoker on 20 minutes and then turn it
off.
Leave the fish in the smoker for an hour without opening the door.
Remove the salmon and place face down in about 2 inches of canola oil.
Refrigerate for 2 hours. Remove the fish from the oil and pat dry. Slice
it thin on the bias and enjoy some great lox.
3.)Smoked Salmon Brine Recipe (For the "cooked" version)
Spicy recipe:
1/3 c Sugar
1/4 c Non-iodized salt
2 c Soy sauce
1 c Water
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce
1 c Dry white wine
Mix thoroughly. Brine salmon chunks 8 or more hours, keeping
refrigerated. Rinse thoroughly after brining. Pat dry with a
paper towel and allow to air dry for at least one hour prior
to smoking. (Smoking recipe follows)
4.) Hickory Smoked Salmon
Milder recipe:
Servings: 6
Ingredients:
6 salmon fillets (4-6 oz each)
2 teaspoons dark brown sugar
seafood seasoning to taste, rub onto fish
Preparations:
Spread wet hickory chips over hot coals. Place each fillet on a greased
grill or skewer and place on a raised rack. Spread sugar over salmon
and sprinkle with seafood seasoning. Cover the grill or make a tent of
aluminum foil. Cook for 20 minutes or until fish flakes easily when tested
with a fork.