Cold Smoked Salmon

1. 1

   Rub both filees with seasalt. Stick together with a bunch of dill between. Wrap in vax paper. Tie with 2-3 strong rubber bands. Let sit in the fridge for a day (this is gravlax or graavi lohi).

2. 2

   Cold smoke with elm or sugar maple for 6-8 hours. Hang the pieces, do not lie them down on a grille. The temperature must not go above 29C, so hot summer days are not good.

3. 3

   Let them sit in the fridge for another day to let the smoke really get in. If you do not, the salmon will not taste ready.

4. 4

   Serve on white bread, sliced very thin across the grain.

5. 5

   Sakari

* Per serving · 4 servings · Values may vary.

No additional tips available.