Swedish Smoked Salmon

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.

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 cream cheese spread

½ cup sour cream or Greek 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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