-
1
Start by preparing your salmon rub.
-
2
Mix the sugar sea salt, dill, peppercorns and whiskey in a wide, shallow bowl.
-
3
Rub the mixture all over the salmon.
-
4
Now place the salmon in the bowl skin side up.
-
5
Cover with foil and place some weight on top of the foil.
-
6
I just use some tins that I have in my pantry.
-
7
Or cover a brick in aluminum foil and place that on top.
-
8
Put the salmon in the fridge for 24 hours.
-
9
Before you get ready to smoke your salmon, take it out of the fridge and clean it by rinsing it off with water under a running tap.
-
10
Once all the marinade has been removed place your salmon in a bowl of water.
-
11
It needs to be fully submerged.
-
12
Put a weight on top of it if needed, so its fully submerged.
-
13
Now refrigerate it for another hour or so.
-
14
You cannot leave this step out.
-
15
If you do your salmon will be way to salty.
-
16
Before you start the smoke process slice off a tiny bit of the salmon to make sure its not too salty.
-
17
If it is, add fresh water into the bowl and let the salmon soak for another 30 minutes or more.
-
18
Now you need to cold smoke your salmon.
-
19
We use an old egg carton (this can be any type of small container made of cardboard, possibly the inside of a paper towel roll, cut in half) that we fill with smoke/wood chips.
-
20
Light one end, place the salmon in the top part of your smoker and cover.
-
21
Leave it until the egg carton has stopped smoldering and smoking.
-
22
(Or you can just follow the instructions on your smoker).
-
23
In our smoker this takes at least 2 to 3 hours.
-
24
Take the salmon out of the smoker and check for pin bones.
-
25
These will now be very easy to remove.
-
26
Just use your fingers or tweezers.
-
27
Serve thinly sliced with some crusty bread and if you must some gravad lax sauce.
-
28
And obviously a glass of Talisker!
