This recipe combines the rich flavors of hot-smoked salmon with a traditional method of preserving fish. Smoked salmon is a staple in Jewish deli cuisine, particularly in Ashkenazi communities in the U.S., where it's often served on bagels with cream cheese.
The brine in this recipe uses a combination of salt, brown sugar, and aromatics to enhance the flavor and texture of the salmon. The hot-smoking process gives the salmon a rich, smoky flavor.
Ingredients:
1 lb. center-cut salmon fillet (skin on if possible, but not necessary); 2-4 oz. per serving
Brine:
340g warm water
113g ice
60g non-iodized salt (kosher preferred)
120g brown sugar
½ tsp (1.2g) whole black peppercorns (approximately 26 peppercorns)
1 bay leaf
8g orange zest (zest of 1 large orange)
8g lemon zest (zest of 2 large lemons)
Directions:
1. Dissolve salt and brown sugar in warm water. Stir in ice to cool the brine quickly.
2. Add peppercorns, bay leaf, orange zest, and lemon zest to the cooled brine.
3. Submerge the salmon in the brine. Cover and refrigerate for 6-8 hours.
4. Remove from brine, rinse lightly, and pat dry. Place on a rack in the fridge uncovered for several hours or overnight.
5. Smoke at 180°F until the internal temperature reaches 135-140°F, typically 1-2 hours.
Serving Ideas:
- With bagels and schmear
- Flaked over salad
- On rye with mustard and pickled onions
- In a smoked salmon spread
Wood Suggestions:
- Apple, alder, cherry, or maple for a gentle, sweet smoke
Image:
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