Ingrediënts Cold smoked Mediterranean salmon
1500 grams of Salmon fillet
1400 grams of Brine
10 grams of Mediterranean rub
900 grams of Coarse sea salt
225 grams Cane sugar
225 grams of Brown caster sugar
50 grams of Mediterranean rub
Cold smoke generator
Smoke pellets / Smoke mot
Vacuum packing machine
Prepare all the ingredients for the cold smoked Mediterranean salmon. Get a large container or bowl in which to make a dry brine mixture. To do this, mix the coarse sea salt, cane sugar and brown caster sugar well in this container. Add the mediterranean rub here, mix it all together again.
Grab a container and sprinkle a layer of the dry brine mixture in it. Place the salmon fillet on top with the skin side down. Now sprinkle the rest of the dry brine mixture over the salmon fillet. Make sure the salmon fillet is well covered. Place the salmon fillet in the brine mixture in the refrigerator for 24 hours.
After 24 hours, remove the pickled salmon fillet from the refrigerator. Take the salmon fillet from the brine mixture. Rinse the brine well from the salmon fillet under cold running water. Pat the salmon fillet dry and sprinkle with 10 grams of mediterranean rub. Massage this into the salmon if necessary. Then put the salmon fillet back on the skin side in a container and let it dry for 24 hours in the refrigerator. Drying will make the smoke adhere better to the salmon fillet.
After 24 hours, fill the cold smoke generator or smoke gun with smoke pellets (a cold smoke generator can also be used that just smolder smoldering smoke). Light the smoke generator so that it starts to smolder and smoke. Place the smoke generator in the barbecue.
Place the salmon fillets skin side on the grill of the barbecue so that they are cold smoked. Make sure that the temperature does not exceed 28 gr. C. In the unlikely event that the temperature does rise, this can be lowered by placing cooling elements wrapped with aluminum foil in the barbecue. Let the salmon fillet smoke for at least 12 hours now. The salmon already smells so delicious after the smoking session, you would like to taste it right away …
After the smoking session, let the cold-smoked Mediterranean salmon ripen for at least 24 hours more by packing it in the vacuum packing machine. This makes the smoky flavor even better absorbed through the cold smoked Mediterranean salmon. The cold-smoked Mediterranean salmon can now be kept for up to 14 days in a cold refrigerator. But you can also freeze it, this will extend the shelf life.
Look here for more fish recipes: https://www.melebest.com/fish-dishes/
Have fun barbecue.