When people think of smoked salmon normally it is the smoked and cold variety that is served in most restaurants or sold in supermarkets. This is an alternative, that we think is better, and can just happen in your smoker with a little foresight. The ingredients for this recipe are not set in stone and can be substituted with something similar, let’s say wild sea trout instead of salmon and their own choice of RUM, but we think this is perfection, so why would you want to mess with it?
I have also instructed how to do it in cold smoked salmon.
1 x 6 oz wild fresh salmon fillet from Alaska
4-6oz Dark sea Pussers ROM
2oz maple syrup
3 oz dark brown sugar
2 oz. of sea salt
1 tablespoon freshly ground black pepper
Remove the salmon skin and remove any bones. Put the salmon in a shallow dish (as small as the salmon to save the ROM wasting) and pour enough ROM to cover. Leave it for 15 minutes – do not leave more time than that, since the salmon will be ‘ more flavoured ‘.
Drain the RUM (sorry, but you have to throw it… Unless you like to drink fish)… Pat the dried salmon in a kitchen towel.
Take care by mixing the ingredients of healing together and cover both sides of the salmon. Cover and let to heal, in the refrigerator, for 4-6 hours.
If you intend to smoke cold, leave the cure for 24 hours and continue.
Remove the salmon from the care and rinse with cold running water. Dry Pat in kitchen towel… This is important because the fish will take the best smoke when it dries.
Place on the grill of the smoker (or on a maple or alder) and cook in a low fire environment until the fish becomes opaque and cooked. This will take approximately 20-30 minutes (larger/thicker pieces of salmon will take longer).
If you smoke cold then setup your cold smoger and smoke the fish for up to two hours around 32C (90F) then increase heat until the fish reaches at least 70C to cook it for other 30ish minutes. Use a thermometer to make sure that the thicker section of the fish is at a high temperature.
Remove from smoker and cool quickly. Cover and refrigerate.