RichardWhitmill
TVWBB Member
Had a half side of salmon and fancied giving it some woodsmoke. Started off with a quick one hour cure of salt, sugar, spices. Then patted dry and let it hang out in the fridge to form a pellicle.
Then on to the kettle. Gave it a quick hot and fast smoking. Forgot to mention in the meantime there were a couple of reduced ending use by date pieces at the shop which I picked up to freeze down after.
Then seared them off and added some veggies which I gave a bit of colour to on the grill.
Overall v happy, nice and easy cook. Served with some salsa verde. Subtle smoke flavour and great with a nice cold glass of wine.
Then on to the kettle. Gave it a quick hot and fast smoking. Forgot to mention in the meantime there were a couple of reduced ending use by date pieces at the shop which I picked up to freeze down after.
Then seared them off and added some veggies which I gave a bit of colour to on the grill.
Overall v happy, nice and easy cook. Served with some salsa verde. Subtle smoke flavour and great with a nice cold glass of wine.