With these instructions, a delicious smoked fish is easily made, for example, on midsummer. Be sure to salt the fish before smoking.
The greasy salmon remains juicy when smoked. Adobe Stock / AOP
Smoked fish is a surprisingly easy summer delicacy, reports Pro Kala ry. Fish can be smoked whole, fillet or piece. Fatty fish, such as rainbow trout or whitefish, are a little easier to smoke than low -fat as they remain juicier.
Electric smoke, smoking box and smoking bag can be used for smoking fish. Many of the home -based electric smoking is a simple and convenient tool that makes the smoky fish almost spontaneous.
These tips will make a more delicious smoked fish:
Salting
Before smoking, it is advisable to salt the fish either by sprinkling sea salt on the surface or in brine. Bring a liter of water and desi sea salt for the salt broth, cooled the broth in the refrigerator and poured the broth over the fish. Allow the fish to be in the broth for half an hour to salve evenly.
Chips
Smoke chews or chips affect what the end result tastes like. Smoke chips are mostly alder, but smoking chips made of apple tree or whiskey barrel can be mixed. You can also put a juniper branch on the smoking chews. It is advisable to moisten the smokers or chips before use so that they specifically smoke and do not burn.
Sugar
You can put a couple of pieces of sugar on the smoking chews to make a beautiful color on the fish surface.
Ripening time
The ripening of the fish depends on the smoker. For example, the salmon fillet weighing about a kilo matures in about 20 minutes.
A good alternative to the smoker is the finished smoking bag. The bag is already ready, so it is easy to use. Oven hot, fish in the bag and bag in the oven. Soon we will enjoy a ready -made smoked fish.
Smoked salmon is ideal for Midsummer Table with, for example, new potatoes, asparagus and creamy sauce containing fresh dill. It’s also a good idea to try smoked aura cheese salmon.
This is how you succeed in using the smoker:
- Heat the smoker on a flat surface, in a fire -safe place. Add the smoking chews to the pan and place the damper in the smoker.
- Place the flavored fish fillet on the grate down the skin side down.
- Put the fish in the smoker, close the lid and smoke for about 20 to 25 minutes, depending on the size of the fish.
- Avoid over -cooking. For example, rainbow trout may remain juicy or even slightly rose.
Mildly smoked aura cheese salmon
800 g of rainbow trout (as a bold fillet)
rapeseed oil
0.5 teaspoon of fine sea salt
1 teaspoon of fine sugar
aura cheese
1 teaspoon of rose pepper
1. Dry the fish surface.
2. Brush some rapeseed oil on the leather side of the fish.
3. Cut the fish fillet about a couple of centimeters deep. Season the fish with salt, sugar and rose pepper.
4. Crumble the aura cheese over the fish and place a little cheese inside a long incision.
5. The fish can be smoked either in a smoking bag, an electric smoker or a smoking bowl.
Smoke in an electric smoking:
Apply a large handful of smoking chews and a couple of pieces of sugar on the smoking sheet. Put the seasoned rainbow trout fillet on the smoking bowl to wait. Heat the electric smoke. Get out of the first smoke and heat again. Put the rainbow trout fillet in the smoking bowl and close the door. Smoke rainbow trout fillet for about 8 minutes. Finally, cook the rainbow trout fillet in an 180 ° C oven for about 5 minutes or until the fish is juicy. The fish should not be over -cooked so that it does not dry! You can also leave the fish as a rosé.