- 8 Salmon Portions – Skinned and cleaned each 75 – 100g
- WET CURE:
- 2 Pints Water
- 3 Bay leaves
- 10 Peppercorns
- 225g salt
- 225g sugar
- 1 tbsp/2g Thyme
- 1g Five Spice Powder
Smoked Salmon
chris holland
5th March 2014
Smoked Salmon
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Smoked Salmon recipe. Smoked Salmon recipe. The delicate texture of salmon is ramped up when using a water bath. The melt in your mouth flavours will make this a favourite at any dinner party.
Ingredients
Method
WET CURE METHOD
Infuse all ingredients in pan, bring to the boil then turn down the heat to a simmer.
Remove pan from heat once the sugar and salt is dissolved.
Leave to cool
Stage 1
Firstly you’ll need to cure your salmon for 6 hours. This will make the flesh lovely and moist. Follow the wet cure instructions.
Stage 2
Pre-heat your water bath to 40° C
Rinse your salmon to remove the wet cure and cold smoke using a PolyScience smoking gun – you will need to apply 6 hits of smoke.
Place your salmon portions into pouches and vac-seal.
Depending on the size of your pouches, you might want to seal them individually or in pairs.
Now place the freshly sealed pouches into your water bath for between 45 minutes and 1 hour.
Keep checking the water bath to make sure the water is covering the pouches.
A couple of minutes before the time is up, prepare some ice water ready to place the pouches in.
When the time is up, ‘refresh’ the pouches immediately in the ice water, remove the salmon and serve.
Dish suggestion:
Smoked organic Salmon, Pickled Apple, wild dill and bagel crisps.
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