Étapes

• Step 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.

  Ingrédients

  • 1 Cup sel casher

  • 1 Cup sucre

  • 1 Tablespoon poivre noir fraîchement moulu

  • 2 Pound Filet de saumon Sushi-Grad, avec peau, arêtes retirées

• Step 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.

  Ingrédients

  • 2 Bunch Aneth, fraîche

• Step 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.

• Step 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

• Step 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.

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 6

  Remove from grill and slice thin. Serve with capers, red onion, dill, cream cheese, and lemon. Enjoy!

  Ingrédients

  • As Needed câpres, égouttés

  • As Needed oignon rouge, tranché

  • As Needed fromage frais

  • As Needed citrons