Cold Smoked Salmon Recipe

Ingredients

Fish

Salt

Elm or maple pieces or sawdust

Preparation

Prepare the salmon as gravlax (graavi lohi). Hang the two pieces in your cold smoker. Use elm (traditional) or other wood used to smoke fish. Smoke for about 12 hours. The temperature must not go above 29C, so do not do it on hot summer days.

Let sit under waxpaper in the fridge for 24 hours.

You can find plenty of cold smoker designs on the Internet.

That would be the best ever salmon you have had! Fresh, and smoked in your favourite smoke!

Sakari