And we smoke again! This time we cook pink salmon! We will get a very tasty and aromatic hot smoked fish. The fish has red meat, so it turns out to be especially tasty!
For smoking, take pink salmon weighing up to 1.5 kg, nitrite salt, Provencal herbs, wood chips, jute twine, lettuce to decorate the dish.
Separate the head from the body, remove the entrails.
Rinse with running water.
Salt the fish, sprinkle with Provencal herbs. Put the marinated fish in the refrigerator for 12 hours.
Then tie it with twine, so the fish will not fall apart during cooking. The finished fish is very soft.
Hang the fish for 2-3 hours to remove excess moisture.
Make a fire.
Soak wood chips for 30 minutes. Place the wood chips on the bottom of the smoker.
Place the fish in the smokehouse. Use a water seal. When smoking, oxygen should not get inside the smoker. Smoke for 30 minutes.
Place on a tray, garnish with lettuce leaves.
Allow the finished fish to cool for 20 minutes.
Mmm, how delicious!
Bon Appetit!
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