Appetizer - Quick Smoked Salmon

Ingredients

One large piece of fresh salmon, three tablespoons of salt, three tablespoons of sugar, and one large amount of red pepper powder spoon, one tablespoon of dill, two tablespoons of white wine.

Methods

1

When making smoked salmon, please try to use good quality salmon

2

Take out the fish fillet, rinse the surface with water, dry it, apply white wine on it, and sprinkle it with salt, sugar, red pepper powder and dry dill

3

Use your hands to Spread the seasoning evenly on the fish, and rub it a little to infuse the flavor (just do it lightly, the fish is very delicate, and it will become rotten if you press it too hard)

4

Take an iron pot ( or an old unwanted pot), cover it with tin foil, mix the tea leaves and sugar evenly, and set up a grill (I use the rack inside the Datong electric cooker)

5

Put the salmon on the rack with the skin side down

6

Cover the pot, turn on low heat, and smoke for three hours

7

Smoked salmon that has not been pickled is relatively soft and tender. Although the salty and sweet taste is only left on the surface, the slightly heavier smoky flavor makes the salmon full of aroma and goes well with wine.

8

This is fish that has been pickled for three days and then smoked. The meat is more chewy and full of flavor. Smoked salmon is very expensive when sold outside for a small piece, but buying it yourself and smoking it at home is economical and delicious, and it is extremely simple. It is a dish worth learning.