Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Layered Jello Parfaits With Frozen Whipped Topping

Swiss-style Smoke Salmon Recipe

Ingredients

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.

People Who Like This Dish 1
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

THEHIPHOPCHEF Atlanta, United States Of America

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes