Smoked Salmon

YIELDS

1 Serving

 1 KG Salmon or Trout fillets

 2 tbsp Olive Oil

 4 Garlic Cloves

 1 ½ tbsp Dried Rosemary crumbles

 345 g Curing Salt

 1 Ltr Water

 Ground Black Pepper to taste

 750 g West Coast Manuka wood chips - Soaked in water or wine and squeezed dry

 

 

1: Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.

2: Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per 1 cm of thickness.

3: Meanwhile, prepare your charcoal barbecue for a four-hour slow burn. Light and wait for the grey ash to cover at least 90 percent of the coals. The temperature should be at 65 degrees C before you get started.

4: Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place the fillets on the grilling rack. Sprinkle a handful of the soaked wood chips over the coals. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.

5: Increase the heat in the smoker (add more charcoal) to 95 degrees C and let the fish smoke until the internal temperature of the fillets reaches 70 degrees C. Remove from the smoker and let rest for 20 minutes before serving.