I love Hot Smoked Salmon! not really keen on cold smoked Salmon. So when Mr M was taught how to hot smoke salmon by our good friend, I was the happiest girl. Below is Mr M first guest post.
Ironically, I was taught how to hot smoke salmon by a man called ‘Fish’
In the summer of 2016 we spent a week with Martin (Fish) and his family in their home in Arrhus, Denmark. It was an amazing holiday filled with love, laughter, food and drink. If you have never visited Denmark I can highly recommend it. The pace of life and leaning towards an outdoor lifestyle. The friendly people, the countryside and sea and of course the food.
During the week, Martin took me trout fishing (my first since I was very young) and later taught me how to hot smoke the fish on a barbecue. There is something very pure about taking ingredients from field (in this case lake) to plate and seeing the evolution of hard work, a little love and a little skill.
The below is a variation of Martin’s recipe which means it too can be changed. Add herbs, spices, peppers, tea, alcohol. There are very few rules as long as you enjoy the flavour.
There are two steps to this recipe. First we will cure the salmon and then we will slowly smoke it on a barbecue.
FOR THE BBQ
You will need a barbecue with a lid that is big enough for a whole side of salmon. Price’s vary so stick to your budget but it does need to have a lid for the smoke to impart its flavour. This is the BBQ we are currently using.
FOR THE SMOKE
You will also need some wood to smoke. There are many different varieties of wood that you can use but I prefer hickory and cherry. Please don’t use any old wood that you find lying around. Many types of wood are treated and not suitable to use when cooking. If you are unsure, don’t use it.
What you might need…
This item isn’t essential but can be very useful. A barbecue thermometer can let you know exactly when something is done. Not only does this mean you can get that steak just right. It also means you won’t be serving under cooked chicken to your guests.
You don’t need a barbecue thermometer for this recipe… but it helps
This may seem like a lot of work but the results speak for themselves. You can’t get this kind of flavour from a supermarket bought hot smoked salmon. And once you know the principles to the dish, you can apply them to other types of fish and meat.
You could even cook a roast dinner on the barbecue… But that is another blog for another day.
Disclosure: I want to let you all know, that some of the links on my blog posts are affiliate links, meaning that if you decide to make a purchase, I will receive a small commission – but that comes at NO extra cost to you. I hope these resources that I use, can also be of help to you. If you choose to purchase through my link, I would be extremely grateful, and it will help me to continue to maintain this food blog. I’ll only ever have a link to things I will use and never have a link to something simply because it’s part of an affiliate program.