Hot smoked salmon

Ingredients for Hot smoked salmon

Instructions for Hot smoked salmon

To prepare the Hot smoked salmon recipe, please follow these instructions:

For smoking, use must be made of beechwood, approx. 100 gr.

Method: Indirect heat (Salmon in the middle, the litters in the sides)

Sprinkle the salmon fillet into acacia honey, lemon pepper and salt.

Fold 2 small "trays" of stanniol - the edge should be approx. 1 cm. Distribute the bowl of mackerel in these trays.
The bins are placed directly on the briquettes.
Ventilation holes in both top and bottom must be open.
The salmon should smoke for approx. 20-30 minutes.

Bon appetite!