Smoked salmon is a fragrant red fish! Cooking smoked salmon at home, recipes of interesting dishes

Salmon - the fish itself is not cheap.

And if it is smoked or salted, it can cost several times more expensive. It is much more profitable to cook this delicacy yourself.

But if with salting everything is more or less clear, then how can you make smoked salmon at home?

Smoked Salmon - General Cooking Principles

For smoked salmon is better to buy chilled fish. So the easiest way to determine the freshness of the product, and the taste of the final dish is much better. But if there is no such possibility, then a frozen carcass will do.

It is important that it be a natural color, with no pieces of ice on the surface and signs of early defrosting. For thawing, you need to put the salmon down the fridge, let it move during the day. It is not recommended to defrost in a warm or microwave oven.

There are 3 basic ways for smoked salmon:

1. Cold smoking. Produced by smoke, whose temperature is up to 20 ° C. The process is long and can take up to 50 hours.

2. Hot smoking. Produced at a temperature of 50-80 ° C. Refers to fast methods, 2-4 hours is enough.

3. Artificial smoking. It is carried out by liquid smoke, which is sold in grocery stores. Duration depends on the recipe.

For classic smoking special units are used. Sawdust is laid in the smokehouse, and as the temperature rises, they begin to smoke and cook the product. It is better to use fruit chips that have a special aroma. Also sometimes they put dried berries, sugar cube, tea brew. Salmon is pre-salted or pickled, then washed, wiped, laid on a wire rack or hung in a smokehouse.

Smoked salmon with liquid smoke is richer than natural analogs, since all the moisture is stored inside. Most often, the fish simply salted in specially prepared marinades, rarely boiled or baked. There is still a lot of controversy over the benefits and harm of liquid smoke, but it continues to be actively used both at home and at work.

Smoked Salmon - Rules and Terms of Storage

To smoked salmon longer please their taste, you need to properly organize the process of storage. The air temperature should not exceed 8 ° C, the room should be dry and ventilated. Under these conditions, cold-smoked salmon can be stored for up to 60 days. Hot smoked fish is more susceptible to spoilage, so it can not be stored for more than 30 days.

Despite the impressive shelf life of smoked salmon, it is better to use it within a few days after cooking. And if surpluses have formed, they can be frozen, and then used for various dishes. It is just better not to keep the product in the refrigerator due to the pronounced smell and the lack of fresh air.

Recipe 1: Smoked Classic Salmon on Sawdust

For cooking smoked salmon will need a smokehouse. It can be any, homemade or factory. Now you can buy household units that are designed specifically for home use.

Ingredients Required

• salmon fillet 1 kg;

• salt;

• 2 spoons of sugar;

• dill, bay leaf.

For smoking:

• sawdust fruit trees;

• spoon of dry juniper berries;

• sugar cube;

• Spoon dry tea brew.

Method of preparation

1. In a glass of boiled, but chilled water, add as much salt as it can dissolve. Then add sugar, put bay leaf, dill, you can add any spices to taste.

2. Wash the fillet in water, put in brine. It is better to use pieces with sandpaper. Withstand at least 10 hours, better day. Then take out, rinse in cold water, dry with paper towels, lubricate with vegetable oil.

3. Sawdust mix with juniper, add brewing. If they are dry, sprinkle lightly with water to prevent inflammation. We place the mixture in the smoke apparatus, put a piece of sugar on top.

4. Place the fish in the smoking machine and keep in it until ready. Time depends on the unit. Some modern models cope with the task for half an hour. If you smoke the old fashioned way, it will take much longer.

Recipe 2: Smoked Salmon with Liquid Smoke

The easiest way to cook smoked salmon with liquid smoke is slightly different in taste from the classic fish on sawdust. But it is very popular with many housewives, it allows you to easily and quickly cook a delicacy in the ordinary kitchen.

Ingredients Required

• kilo of salmon;

• 1/2 cup salt;

• 10 spoons of liquid smoke;

• glass of water;

• 2 spoons of sugar.

Method of preparation

1. Wash the fish thoroughly. Mix salt with sugar and deeply rub the fillet from all sides. We shift in a container, close the lid and remove marinated for a day in the fridge.

2. Stir liquid smoke in a glass of boiled, but cooled water.

3. We take the fish out of the refrigerator, rinse it with salt and sugar, dry it with napkins. The container is also rinsed. Put the salmon in the container again, pour the smoke in the solution and put it in the fridge for 10 hours. Periodically need to flip to the other side.

4. We take out the fish, wipe it dry with a napkin, put it on any grid and let the surface dry for 3-4 hours.

Recipe 3: Smoked Salmon in Spanish in a smokehouse from an ordinary frying pan

A delicious recipe for cooking smoked salmon fragrant on foil. The Spaniards use a large amount of spices, but if you wish, you can reduce the portion or take the ones you like. In addition to products, you need a foil, grill, pan, convex cover.

Ingredients Required

• 0.5 kg fillet;

• spoon of olive oil;

• a glass of uncooked rice;

• 3 bay leaves, possible with a sprig;

• 3 branches of thyme;

• pinch of marjoram;

• 1 teaspoon salt;

• pepper.

Method of preparation

1. Salmon sprinkle with salt, pepper, marinate sent for 10 hours in a cool place. Then rinse with water and grease with olive oil.

2. Cooking smokehouse. To do this, pull the piece of foil into the pan so that it is bent. Pour rice into the hole, put all the spices, mix. Top set grid.

3. Place prepared fish on the rack and place the pan on the stove. Soon, a mixture of rice with spices will begin to emit fragrant smoke. We cover the fish with a second piece of foil, and a lid on top. The fish during the marinating time has come to readiness, so it can be smoked for only half an hour. Optionally, you can turn the smoked salmon to the other side.

Recipe 4: Grilled Smoked Salmon

Grilled smoked salmon is an American version of cooking an aromatic fish. Suitable equipment of any company, as you just need a container with a lid. The fish cooked according to this recipe is dense, fairly solid and lends itself well to cutting.

Ingredients Required

• salmon fillets;

• 0.5 cups brown sugar;

• 1 cup of salt.

For smoking:

• foil;

• grill;

• a large handful of charcoal;

• slivers.

Method of preparation

1. Wash the fillet, cut into pieces the size of a palm.

2. Mix the sugar and salt, pour the fish and leave it for at least 12 hours. It can be longer. Sugar and salt will draw out excess water from the fish, the fish pieces will become denser.

3. Then we take out the fish, soak it with a napkin, dry it in the air for an hour.

4. Kindle coals, put in a metal container and send to the grill, turned on at the minimum temperature (preferably up to 60 degrees). In the foil we fold the wet chips or sawdust, make several holes and put it on hot coals.

5. Place the fillet on the grill, close the grill lid. Ideally, smoked salmon should be cooked for 5-6 hours, but it can be less, as the fish is salted and ready to eat.

Recipe 5: Smoked Salmon on the Plate

A simple recipe for cooking smoked salmon on the stove in a residential environment. Method of half-cold smoking. Sawdust heat up until thick smoke appears, then the product reaches for several hours under a closed lid. You will need a household smokehouse, which is a frying pan with a lid, tray and grill. It is advisable to have a good hood in the kitchen so that the smoke does not fill the whole house.

Ingredients Required

• 1-2 red fish fillets;

• sugar 0.1 kg;

• salt 25 gr .;

• 30 ml of water;

• 0.5 tsp black pepper.

Method of preparation

1. Wash the fillets, remove the bones. Mix the sugar with salt, water and pepper, rub the fish. We cleaned for a day to marinate.

2. We wash fillet, wipe dry. Fold on the grid.

3. At the bottom of the smokehouse put wet chips, put the pan, then set the grid with fish. Close the lid and put on the stove. As soon as thick smoke goes, remove the smokehouse from the stove, keep 2 hours on the balcony. If desired, you can repeat the heating.

Recipe 6: Smoked Salmon with Cheese in Pita

A win-win smoked salmon appetizer that looks much more interesting on the table than just sliced fish. Prepares quickly, eats even faster.

Ingredients Required

• smoked salmon 0.3 kg;

• cream cheese 0.3 kg;

• thin pita bread;

• any greens.

Method of preparation

1. Cut the fish into thin pieces. Wash greens, dry and chop.

2. We smear the sheet of lavash with cream cheese, lay out the thinly sliced fish, sprinkle with greens.

3. Fold the roll, keep the hour in the fridge, cut into pieces.

Recipe 7: Smoked Salmon Rolls of Pancakes

Pancakes and red fish - this is a classic combination, causing delight not only among Russian people. But often the appearance of the dish does not match the taste. To make the appetizer look decent, we suggest making pancake rolls with smoked salmon.

Ingredients Required

• thin pancakes;

• smoked salmon;

• a bunch of dill;

• sour cream (mayonnaise can be);

• salt.

Method of preparation

1. Add salted sour cream, add dill and mix. Fish cut into cubes.

2. Lubricate the pancake with sour cream mass, departing 3-4 cm from the edge, lay out a strip of smoked salmon, roll up the rolls, let them hold together for 10 minutes, then cut into pieces.

Recipe 8: Smoked Salmon with Vegetables and Avocado

Snack from fresh vegetables, exotic avocado and smoked salmon will be a real decoration of the table and will appear as a salad decorated with red fish roses. The dish is cooked for no more than 15 minutes. It should be served immediately, while the vegetables have not allowed the juice.

Ingredients Required

• smoked salmon 0.3 kg;

• avocado;

• 2 cucumbers;

• 2 tomatoes;

• lettuce leaves;

Fill:

• olive oil 50 ml;

• lemon juice;

• salt.

Method of preparation

1. Lettuce leaves need to be washed, dried, torn into pieces and put on a large flat dish in the form of a slide.

2. Cut cucumbers into circles, spread out around the salad mountain. Tomatoes slices, spread out over cucumbers. Avocado cut into small cubes and sprinkle over all vegetables.

3. Cut the fish into thin slices, roll them up and stick the “roses” into the vegetable hill. 4. Pour with butter dressing with lemon juice and salt.

Recipe 9: Smoked Salmon Eggs

Eggs stuffed with smoked salmon - this is just the option when you can make a festive snack from a simple dish. Quick, easy, but very beautiful and tasty.

Ingredients Required

• 5 boiled eggs;

• 0.15 kg salmon;

• 2 tablespoons sour cream;

• mustard;

• a little dill.

Method of preparation

1. Cut the eggs in half lengthwise, take out the yolks.

2. Finely cut smoked salmon, grind yolks, put mustard to taste and mix it all together. Add sour cream and dill. If the fish is not very salty, then you can add some salt.

3. We fill the halves of eggs with the resulting mixture with a large slide. The same recipe can be used for filling tartlets, but in this case, egg whites can also be crumbled into a total mass.