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:
We will need:
Salmon steaks with skin – up to 2 kg or prepared half carcass ,
fine salt,
ground black pepper,
sugar,
Dill.
Method of preparation:
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.
What is the key difference between Swedish-style hot-smoked salmon and other types of smoked salmon?
What exactly is Swedish-style hot-smoked salmon and how does it differ from other types of smoked salmon?
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?