OVERVIEW
Smoked salmon. Those two words are so often seen together because they truly are a match made in heaven. Whether that be cold smoked salmon, hot smoked salmon, or – as you see here – cured and hot smoked.
But that isn't to say that all smoked salmons are created equal. It's important to start with exceptional ingredients. You'll find that the flavour and texture you get from a salmon caught wild or sourced from a farm that emphasises quality and welfare is well worth spending a bit of money on.
You'll find that you have multiple uses for any leftovers – whether that be in a lasagne, Thai fish cakes or in a breakfast dish.
CURE YOUR SALMON
The night before you want to smoke your salmon you need to cure it. Place it skin side down in a baking tray. Mix the salt, sugar and seaweed together and liberally scatter over your salmon, ensuring that no flesh is visible. Leave for 90 minutes.
Wash off the curing mixture with cold running water but catch the seaweed flakes in a sieve. Dry the salmon with kitchen towel and reapply the seaweed flakes. Now leave uncovered (this is important) in your fridge overnight.
SET UP YOUR EGG
Soak a handful of Hickory or Apple Premium Woodchips – they can sit in water for anything from 20 minutes to overnight.
Load and light your EGG. Once the coals are good and hot, throw in the pre-soaked woodchips, then set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The target temperature is 120˚C.
SMOKE THE SALMON
Place the cured salmon on a piece of Pink Butcher Paper or an oven tray. Place it on the grid and close the Dome. Smoke for around 1 hour, until the internal temperature reaches 60˚C.
Remove from the EGG and set aside to be eaten straight away, saved for later or incorporated into other dishes.
