It’s been a few years since we fished for Salmon on the Miramichi River in Canada. I have always wanted to try making smoked salmon at home and so when we bought some lovely Atlantic Salmon at the market I decided it was time to give it a go.
The first step.
Remove any pin bones then score the skin with a sharp knife. Then you need to prepare a cure.
1 lb fresh salmon (skin on)
4oz brown sugar
4oz Kosher salt
1 bay leaf
1/2 tspn coriander seeds
1/2 tspn fennel seeds
2 star anise, 1/4 tspn pink peppercorns and 1/4 tspn green peppercorns
Pulse in food processor to combine
begin with the skin side rubbing in the cure then do the same on the flesh side
Pack in a sous vide bag or wrap in plastic wrap
Leave on cure for 24 hours keep in fridge
Remove from vacuum bag
Wash off the cure under cold running water
Place on a wire rack and leave in the fridge. You need to leave it for at least four hours until the surface becomes tacky. This will help the smoke to adhere.
Smoke on a rack for 6 hours. We use an old BBQ and used a tin with charcoal wood chips .
Once smoked, keep in fridge until needed.
Slice the smoked salmon thinly with a very sharp knife.