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Home Hot Smoked Salmon

12th June 2020 By Louise Leave a Comment

Hot smoked Salmon and North Atlantic Prawns & Asparagus

Hot smoked Salmon and North Atlantic Prawns & Asparagus

Hot smoking fish sounds intimidating but it’s something anyone can do. I have used my Big Green Egg to smoke mine but all you need is a kettle barbecue or a stove top smoker. The process takes a few hours but the only tricky part is the ability to control the heat if you’re using a kettle barbecue.  Cooking time will vary according to the weight and thickness the fish fillet.

I have accompanied my salmon with fresh asparagus (just at the end of the season) and a Swedish potato salad. I also love serving it with a lightly pickled fennel and cucumber salad with fresh grated horseradish. All you need to do is slice a fennel bulb as finely as you possibly can, if you have a mandolin even better.  Peel half a cucumber and de-seed, also slice finely.  Place in a bowl with 50ml white wine vinegar, 25ml water, 15g caster sugar and half a teaspoon of salt. Mix well and leave for 30 minutes. Add finely chopped dill. The acidity in the salad counters the richness of the salmon perfectly.

 

Brined Salmon.
Place the fillet on the griddle.
Hot smoked Salmon, remove when it reaches an internal temperature of 70C

Print Recipe

Home Hot Smoked Salmon

Prep Time15 mins
Cook Time45 mins
brining6 hrs
Servings: 4 people

Ingredients

  • 500 g Fresh salmon fillet
  • 50 g course sea salt
  • 500 ml tepid water
  • A handful of applewood smoking chips soaked in water for 30 minutes before cooking the salmon.
  • oil for greasing.

Instructions

  • Mix the water with the salt in a bowl then drop the salmon in. Cover & place in the fridge for 8 hours. Remove from the brine, rinse briefly and wipe dry with kitchen paper. Place on a wire rack on a tray & pop back into the fridge for 2-3 hours to form a pellicle, this is the tacky surface of the fish that is created by the proteins in the meat. This captures the smoke. Put a little oil on the skin of the salmon to stop it sticking to the grill.
  • My Egg is set to 130C. Sprinkle the applewood chips on the coals. Shut the lid for a minute or two. Now open and place the fish fillet on the griddle and shut the lid. Check the salmon after 25-30 minutes, cooking times will vary according to the thickens of the fish fillet. If you have a meat thermometer insert it into the thickest part of the fish. It should reach 70C. Continue to cook until it's done. Remove and serve warm or cold
Hot smoked Salmon and North Atlantic Prawns & Asparagus

Hot smoked Salmon and North Atlantic Prawns & Asparagus

Tips:

  • Try hot smoking mackerel, it’s delicious with the fennel and cucumber salad.
  • Try adding different aromatics to the brine such as garlic, peppercorns or horseradish.

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Filed Under: Dinner, Fish, Gluten-Free, Lunch, Main, Preserving, Scandinavian Tagged With: nordic flavours, preserving, scandinavian flavours

Previous Post: « Warm Blueberry, Coconut & Spelt Cake
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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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