By Cuisine Traeger
This dish is simple and simply delicious. Cold smoked salmon over apple wood served alongside fresh capers, cream cheese and a healthy dose of fresh dill.
Temps de préparation
Temps de cuisson
Granulés
6
Activating this element will cause content on the page to be updated.1 Cup | sel casher |
1 Cup | sucre |
1 Tablespoon | poivre noir fraîchement moulu |
2 Pound | Filet de saumon Sushi-Grad, avec peau, arêtes retirées |
2 Bunch | Aneth, fraîche |
As Needed | câpres, égouttés |
As Needed | oignon rouge, tranché |
As Needed | fromage frais |
As Needed | citrons |
1
In a bowl stir together the salt, sugar and black pepper until thoroughly combined. On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over and rub in.
2
Arrange half the dill on the bottom of a baking dish large enough to hold the salmon. Set salmon skin side down on bed of dill.
3
Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill. Cover with plastic, then top with a weight on a smaller baking dish or a plate with cans of beans on top, then place in refrigerator and allow to cure for 2 days.
4
Remove salmon from refrigerator, rinse under cold water and pat dry with paper towels. Allow to sit at room temperature on the counter for 1 hour
5
When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice. Place onto grill and smoke for 30 minutes.
180 ˚F / 82 ˚C
00:30
Super Smoke
6
Remove from grill and slice thin. Serve with capers, red onion, dill, cream cheese, and lemon. Enjoy!
Un guide étape par étape sur la façon de fumer du saumon. Du frottement au saumon fumé et du meilleur bois pour fumer le saumon aux temps de cuisson, aux températures de cuisson internes, aux informations nutritionnelles, etc.
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