How to make it

  • 1. Remove the pin bones from the salmon and center it skin side down on a large piece of cheesecloth
  • 2. Mix the cure ingredients and pack evenly over the salmon. (The layer should be slightly thinner where the fillet tapers to the tail.) cover the salmon with a layer of chopped dill. Lay alternating slices of lemon and orange over the dill.
  • 3. Wrap the salmon loosely in the cheesecloth and place it in a hotel pan.
  • 4. Cure the salmon under refrigeration for 24 hours. Gently wipe off the cure and return the salmon to a clean container. Add enough could white wine to completely
  • cover the fillet. Marinate overnight.
  • 5. Remove the salmon from the white wine. Add enough cold milk to completely cover the fillet. Marinate overnight.
  • 6. Remove the salmon from the milk and air-dry, uncovered, on a rack under refrigeration for a least 8 and up to 14 hours to form a pellicle.
  • 7. Cold smoke below 100F for 4 to 6 hours.
  • 8. The smoked salmon is now ready for service, or it may be wrapped and stored for up to 1 week.

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