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Swedish-style hot-smoked salmon

I must say that the original Swedish recipe can really puzzle the modern housewife: in fact the salmon is offered to be caught, stunned, well… and so on. Do something simpler – take chilled and already gutted fish.

We will need:

Swedish style hot smoked salmon

Salmon steaks with skin – up to 2 kg or prepared half carcass ,

fine salt,

ground black pepper,

sugar,

Dill.

Method of preparation:

Preparing

Sprinkle the fish with a mixture of salt, black pepper and sugar and finely chopped dill on top if you have no fresh dill you can use dried dill . Put the fish in a glass or enamel bowl, press down and leave for a day in a cool place.

Smoking

: set a bowl with 1 tsp.l. Place the fish on the heating element, close the lid, put the fish on the grid if the halves of carcass – then the skin down , select the program “Cold smoking”, time – 99 minutes.

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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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Comments: 3
  1. Giselle

    What is the key difference between Swedish-style hot-smoked salmon and other types of smoked salmon?

    Reply
  2. Rowan

    What exactly is Swedish-style hot-smoked salmon and how does it differ from other types of smoked salmon?

    Reply
  3. Andrew Hill

    What is the best way to prepare Swedish-style hot-smoked salmon? Any specific techniques or secret ingredients that make it truly authentic and delicious?

    Reply
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