We've been dreaming for a while of having an unlimited supply of smoked salmon... But how? A small stainless steel smoker as a birthday present and a good book, along with a little practice of fileting, salting and smoking. We just need to find some good salmon.
Unfortunately, it's difficult to find good salmon in France, even at the fishmongers. The farmed (mostly norwegian) salmon here is a little fatty. After 2 years of practice though, we're beginning to mater the art of smoking, even if in our basement, the odor of smoked beechwood is omnipresent.
In brief:
Cut into filets and remove the bones. Salt with course salt for 4 hours (depending on the thickness of the filet, then rinse, and leave to cure for 8 hours.
Then we cold-smoke for between 30 minutes and 1 hour (according to the desired flavour), before leaving to cool in the fridge before slicing.
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