This recipe is written for smoking salmon but can be easily adapted to any chunk of fish fillet. If you have the time, the fish works well to be cured prior to smoking but it’s not absolutely necessary. A recipe will be coming up shortly for the curing process.
For Smoking
2-3 handfulls of smoking sawdust
1 tbs raw sugar
2 sprigs each of basil and rosemary (not necessary but adds a lovely flavour)
Method
Line a large pan or wok with a couple of layers of foil.
Pour in the sawdust, sugar and lay the herbs you wish to include…these can be any aromatics such as lemon rind, sage, cinnamon etc – the mix can be as experimental as you wish to take it.
Place a steamer or wire rack over the sawdust and line with greaseproof paper with holes cut out -to do this, tear off a piece of grease proof paper and fold in half and then in half again and continue for another couple of times. Cut out little triangles for holes and when you open it up there will be lots of little diamond holes over the paper.
Lay the salmon in the steamer and then push down the sides of the foil around the steamer to stop any smoke seeping out.
Turn on the heat to high and leave it to get to a rolling smoke, about 4 minutes.
Turn the heat down to low and cook, undisturbed for 15 minutes.
Turn the heat off and leave to rest and absorb the smoke for 12 minutes.
It’s now ready to be used for any smoked fish dish… enjoy!
- 2 Salmon fillets
- 2-3 handfuls of smoking sawdust
- 1 tbs raw sugar
- 2 sprigs each of basil and rosemary (not necessary but adds a lovely flavour)
- Line a large pan or wok with a couple of layers of foil.
- Pour in the sawdust, sugar and lay the herbs you wish to include…these can be any aromatics such as lemon rind, sage, cinnamon etc – the mix can be as experimental as you wish to take it.
- Place a steamer or wire rack over the sawdust and line with greaseproof paper with holes cut out -to do this, tear off a piece of grease proof paper and fold in half and then in half again and continue for another couple of times. Cut out little triangles for holes and when you open it up there will be lots of little diamond holes over the paper.
- Lay the salmon in the steamer and then push down the sides of the foil around the steamer to stop any smoke seeping out.
- Turn on the heat to high and leave it to get to a rolling smoke, about 4 minutes.
- Turn the heat down to low and cook, undisturbed for 15 minutes.
- Turn the heat off and leave to rest and absorb the smoke for 12 minutes.
- It’s now ready to be used for any smoked fish dish… enjoy!