This is a tricky one to get right, and depending on the stove, and the pot you use, you may need to tinker with the recipe a little.<\/p>\n
What you need.<\/p>\n
Salmon steaks, 4 is a nice number
\nOak, hickory or apple wood chips (sold in the BBQ section)
\nBrine (salty water)
\nTin foil
\nA large stock pot, with a lid.<\/p>\n
First thing. mix up a cold brine, with as much salt as you can dilute.<\/p>\n
Leave the salmon in the brine for about an hour. No longer, or it’ll get too salty, and too dry.<\/p>\n
Next, time for smoking. On the bottom of the stock pot, put some tin foil. on top of the tin foil, put a layer of wood chips. Put the pan on a high heat with the lid on. Eventually, it will start to smoke. This is good.<\/p>\n
Make some long strips of foil, folding it over so that it’s a ribbon about the same width as the salmon (12 inches long, 3 inches wide). You’ll need one for each piece of salmon. Put the salmon on the middle of the foil and fold the rest up to make a handle.<\/p>\n
Open the lid of the smoking pot, drop the salmon on top of the wood chips. You’ll probably be able to get four side by side.<\/p>\n
Put the lid on quickly, other wise the house will smell of smoke for days.<\/p>\n
Leave it in there for 8 minutes, then retrieve it. (This is where the foil handles come in useful.)<\/p>\n
Serve immediately, with a hollandaise sauce, or salsa verde. It’s great as a starter or main.<\/p>\n","protected":false},"excerpt":{"rendered":"
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