Smoked Salmon
Serves: 4
Ingredients
Recipe preparation
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For Brine
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1L Water
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1tbsp Sugar
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1tbsp Salt
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1 bunch Fresh Thyme
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6 pcs White peppercorn
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For Salmon
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500gms Salmon, cut into 4 even pieces
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To taste Salt
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To Taste Pepper
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2 hand full Wood chips, cheery or apple
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In the kitchen:
For Brine:- Combine all ingredients in a pot and bring to boil.
- Remove from heat and chill liquid.
- Once liquid chilled, submerge salmon in liquid and keep in chiller at least 2hours or overnight before smoking.
For Salmon:
- Remove salmon from brine 30 minutes before smoking and bring to room temperature.
- Arrange salmon in drip tray.
At the barbecue:
- Prepare the barbecue for indirect heat, approx. 160°c. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- Soak Wood chips 20minutes before using.
- Sprinkle wet wood chips on lit briquettes and close lid for 2 minutes.
- Then put salmon in and smoke for 8 minutes.
- Lastly remove from grill and rest for 3minutes before serving.