Hot Smoked Salmon

Ingredients:

Preparation:

1. Preparing the seasoning:

1. Mix the salt, sugar, lemon zest, and, if desired, black pepper.

2. Preparing the fish:

1. Rinse the salmon and pat it dry with a paper towel.
2. Evenly rub the fish with the prepared seasoning mixture. Use all of the mixture to ensure the fish is well-coated.

3. Marinating:

1. Cover the salmon with cling film or place it in an airtight container.
2. Refrigerate for 4–8 hours to allow the seasoning to penetrate.

4. Drying:

1. After marinating, remove the salmon from the refrigerator and rinse it with cold water to remove excess salt.
2. Pat the salmon dry with a paper towel.
3. Hang the salmon in a well-ventilated area or place it on a rack. Allow it to dry for 2–4 hours until the surface is completely dry.

5. Smoking:

1. Prepare the smoker with wood chips (cherry, alder, or apple chips work well).
2. Preheat the smoker to 80 °C.
3. Smoke the salmon for 2–4 hours, depending on the desired flavour intensity, until the internal temperature of the fish reaches 57–60 °C.

6. After smoking:

1. Leave the salmon in a ventilated area for 1–2 hours to allow the flavour and aroma to stabilize.
2. Refrigerate for final cooling.

Storage:

• In the refrigerator: up to 3 days.
• Vacuum-sealed: up to 10 days.
• In the freezer: up to 2 months.