Posts Tagged ‘Smoked salmon’

Birch Log Roast Salmon

kjsalmon4

As an alternative to the Dirty style of cooking I’ve been using a lot recently, this style of cooking doesn’t really benefit most fish, but plank roasting, and in this case Birch Log Roasting, works extremely well, protecting the fish from the direct heat but roasting and smoking it to perfection.

I used a little sea salt and a pinch of BBQ seasoning, on the salmon fillets and placed them on a birch log that I’d rubbed with a little olive oil on the top to stop the fish sticking. I nestled the log in the coals on a medium hot BBQ, I used a Kamado Joe from Outdoor Gourmet which is ideal for this kind of cooking. With the lid closed the sweet birch smoke was able to penetrate the fish and cook it perfectly, it took about 10-12 minutes. The bottom of the log will char up and smoke, make sure you have some heavy duty oven gloves or tongs for removing the log.

I served the salmon with a flower salad, and some herby couscous.

Home Cold Smoked Rainbow Trout

I regularly smoke my own fish, it’s a real treat that is easier than you would think, and I just wanted to try and encourage a few people to give it a go themselves, unless you’ve tasted true smoked fish you haven’t tasted anything. The smoked salmon you most often buy in the supermarkets is sprayed with a smoke taste additive, and very often not even properly cured, as the curing process removes water and hence weight, so the supermarkets get more for their money which makes the salmon cheaper. The salmon in the first place is most likely farmed and fatty, so you get a washed out tasting oily fish.

You can cold smoke salmon or trout and both are delicious and easy to do at home.

The technique for curing the fish I use is a dry cure, basically a handful of coarse salt, a handful of dark brown soft sugar, a few grinds of black pepper, rub this into the fish fillets generously and then wrap in cling film. Leave for 4-6 hours, and you will see the fluid that has leached out (to supermarkets this is profit down the drain).

Wash the fillets and then allow to dry in the fridge for 12 hours, this forms a skin on the outside of the fish that allows the smoke to adhere to.

Then pop in a cold smoker, these can be easily made, I use a Pro-Q cold smoke generator which costs around £35, and enable you to cold smoke in almost any vessel, even a cardboard box, but there are also lots of DIY smoker plans out there.

I usually use beech wood dust to smoke as it is nice and sweet and not too strong, but you can add a sprinkle of other woods to give more character, I often use apple too for my fish, but the traditional wood is oak.

You then smoke for 10-12 hours, and you have yourself a product that couldn’t be further away from slimy supermarket smoked salmon.

Give it a try!

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The Munch and Tattle

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CountryWoodSmoke UK BBQ

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Country Skills for Modern Life

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GourmetGloucestershireGirl

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theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours