Ken
Member
Sometimes we just need to try something new. I suppose this is a hot smoked version of lox. Not everything is cold smoked or cured in Sweden. It turned out great. This will be part of our holiday snacks.
Ingredients:
One pound salmon, steelhead or black cod
3/4 cup of Vodka
2 tablespoons of white sugar
2 tablespoons light brown sugar
1.5 tablespoon Kosher salt (Morton’s)
½ teaspoon each of dill weed, fine black pepper, ground coriander, ½ teaspoon of ground fennel and ½ teaspoon of dill seed
1 Tablespoon each of lemon, lime and orange zest
Options: Fresh dill and crushed whole spice seeds can be used
Directions:
Place the salmon in a bowl that’s just big enough to hold the fish
Pour vodka over the salmon about half covered.
Soak for 30 minutes, turning from time to time
Discard the vodka
Lay out a large sheet of plastic wrap
Lay the salmon on the plastic wrap, skin side down
Mix the remaining ingredients in a bowl.
Spread the mixture over the salmon
Wrap the seasoned salmon three times, alternating directions
Place the salmon in the fridge and brine for 18 hours
Turn from time to time.
Rince well and set on a rack in a cool place to form a pellicle, about 3 hrs.
Smoke at 165
2 handfuls of alder chips is the desired wood
Smoke to an IT of 135-140
Dill Sauce
1/3 cup of mayonnaise
½ cup sour cream, crème fraiche or yogurt
¼ cup fresh dill or ½ teaspoon dry dill weed
Lemon juice from ½ of a lemon
Salt and pepper
Swedish Smoked Salmon
Ingredients:
One pound salmon, steelhead or black cod
3/4 cup of Vodka
2 tablespoons of white sugar
2 tablespoons light brown sugar
1.5 tablespoon Kosher salt (Morton’s)
½ teaspoon each of dill weed, fine black pepper, ground coriander, ½ teaspoon of ground fennel and ½ teaspoon of dill seed
1 Tablespoon each of lemon, lime and orange zest
Options: Fresh dill and crushed whole spice seeds can be used
Directions:
Place the salmon in a bowl that’s just big enough to hold the fish
Pour vodka over the salmon about half covered.
Soak for 30 minutes, turning from time to time
Discard the vodka
Lay out a large sheet of plastic wrap
Lay the salmon on the plastic wrap, skin side down
Mix the remaining ingredients in a bowl.
Spread the mixture over the salmon
Wrap the seasoned salmon three times, alternating directions
Place the salmon in the fridge and brine for 18 hours
Turn from time to time.
Rince well and set on a rack in a cool place to form a pellicle, about 3 hrs.
Smoke at 165
2 handfuls of alder chips is the desired wood
Smoke to an IT of 135-140
Dill Sauce
1/3 cup of mayonnaise
½ cup sour cream, crème fraiche or yogurt
¼ cup fresh dill or ½ teaspoon dry dill weed
Lemon juice from ½ of a lemon
Salt and pepper
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