Polish Smoked Salmon
Polish Smoked Salmon
Feb 20, 2024
By
Borniak
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This recipe for Polish smoked salmon combines the delicacy of the fish with an aromatic marinade of vodka, lemon juice, black pepper, and dill. After marinating and drying, the salmon is smoked at a low temperature, ensuring its juiciness and rich flavor. Perfect as a gourmet snack.
INGREDIENTS
- 1 kg of salmon fillet
- 1 cup of water
- 1 cup of 40% vodka
- 1 teaspoon of coarsely ground black pepper
- ½ teaspoon of salt
- 50 ml of juice from one lemon
- 4 teaspoons of chopped dill
TOOLS
RECIPE
Marinade Preparation:
- In a bowl, combine water, vodka, lemon juice, pepper, salt, and dill. Mix well.
- Place the salmon fillet in a dish and cover with the prepared marinade, ensuring the fish is completely coated*.
- Set the dish with the salmon in a cool place at about 5°C for 8 hours to marinate**.
*If you don't have a suitable dish, you can use a zip-lock bag.
**If you don't have a suitable place, you can put it in the refrigerator.
Smoking:
- After marinating, remove the salmon from the marinade and gently pat it dry with paper towels.
- Place the salmon in the smoker, set the temperature to 30°C, and turn on the dehydrator for three hours until the fish is dry to the touch.
- Then turn on the smoke generator and smoke the salmon for 4.5 hours at 50°C.
Remember to ensure the fish is properly dried before beginning to smoke.
Enjoy your meal!