“Cold Smoked” Salmon a la Montreal
Cure delicious smoked salmon in your home fridge with this easy recipe.
ส่วนผสม
- 2 tsp - Paprika
- 2 tsp - Black Pepper , crushed
- 2 tsp - Kosher Salt
- 1 tsp - granulated garlic
- 1 tsp - coriander , crushed
- 1 tsp - Dill
- 1 tsp - red pepper flakes , crushed
- 1 l - UMAI Dry Bag , Charcuterie bag
วิธีทำอาหาร
- Remove bones from salmon fillet, sprinkle on paprika, rub into surface to provide deep red color.
- Place fillet into a resealable bag or container so that it rests flat. You can cut into two or four parts, as you wish.
- Add to fish 50% the weight of fish in curing mixture and the appropriate amount of liquid smoke.
- Toss to coat surface of fish well. Place in fridge for 7 days, and turn to redistribute cure each day.
- After 7 days, remove fish and lightly rinse under fresh cold water.
- Pat dry with clean paper towel. Vacuum seal fish into UMAi Dry® of the appropriate size. Refrigerate for about 12 days.
- Slice and serve.
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