When people think of smoked salmon they normally mean the cured and cold smoked variety which is served in most restaurants or sold in supermarkets. This is an alternative, which we believe to be better, and can be simply produced on your smoker with a little forethought. The ingredients for this recipe are not set in stone and can be substituted with something similar, say Wild Sea Trout instead of Salmon and your own choice of rum, but we think that this is perfection, so why would you want to mess with it?
250g Fresh Wild Alaskan Salmon Fillet
100ml Rum (A spiced rum is lovely)
50g Maple syrup
75g Dark brown sugar
50g Sea Salt
1 teaspoon freshly ground black pepper
Remove the skin from the salmon and remove any bones. Lay the salmon in a shallow dish (as small as the salmon to save wasting the rum) and pour enough rum to cover. Leave for 15 minutes – do not leave any longer than this as the salmon will be ‘over flavoured’.
Drain the rum (sorry but you have to throw it away … unless you like to drink it fishy) … pat the salmon dry on kitchen towel.
Make the cure by mixing the cure ingredients together and cover both sides of the salmon. Cover and leave to cure, in the fridge, for 4-6 hours.
If you intend to cold smoke, leave the cure on for 24 hours and continue.
Remove salmon from the cure and rinse under cold running water. Pat dry on kitchen towel … this is important as the fish will take the smoke better when dry.
Place on the grill of the smoker (or on a Maple or Alder plank) and cook on a low heat setting until the fish turns from translucent to opaque and is cooked. This will take approximately 20 – 30 minutes (larger / thicker pieces of salmon will take longer).
Remove from smoker and cool quickly. Cover and refrigerate.