As smoke pink salmon
Pink salmon - a valuable food fish of the salmon family that lives in the waters of the Pacific Ocean. Smoked salmon - quite affordable food, is constantly present in the stores. But you can try to cook this dish to your taste at home.
You will need:
To roll of smoked salmon 1 salmon; 2 mackerel; 100 ml of "liquid smoke"; 1 tbsp. spoon of salt; 1 bunch of dill. For salmon smoked: 1.5 kg of salmon; salt; 1 tsp black pepper; 1 tsp Dried fennel; 1 tsp white pepper; 1 tsp Coriander 0.5 hours. l. Sahara. For salmon smoked: 1 kg of salmon; 4 tbsp. l. salt; 12 Art. l. "Liquid smoke." For sturgeon from salmon: 1 kg of salmon; 4 tbsp. l. salt; 1 tablespoon Sahara; 12 Art. l. "Liquid smoke."
Instruction how to smoke pink salmon
Roll of smoked pink salmon and mackerel gorbushiVymoyte. Cut pink salmon along the spine in half, remove the bones, without removing the peel. SPLIT mackerel fillets.
Add salt to the "liquid smoke" mix. Now spread pink salmon and mackerel mixture "liquid smoke" with salt. Place the mackerel on the pink.
Roll the fish rolls as closely as possible. Tie twine to not unfolded rolls. Cook in the oven for 3 hours on very low heat, pour 3-4 times "liquid smoke", if necessary. Remove from oven, cool, soak in a cool place another day.
Pink salmon hot kopcheniyaOchistite fish, wash and gut. Dry the paper towels. Resin in the mill black and white pepper, coriander Interpret in a mortar and slightly ignited it on a dry frying pan. Mix the salt, sugar and spices, rub a mixture of fish. Wrap in foil and soak in the cold for 15 hours.
In the smokehouse grill, place apple or raspberry leaves (to keep the fish stuck to the grill). Remove the foil with the fish, put on the grill. Copts 25-40 minutes.
Pink salmon kopcheniyaVypotroshite cold fish, remove the gills, release the blood. Prepare the brine: mix "liquid smoke" and salt dissolve in 1 liter of boiled water. Pour the brine fish, place in a cool place (temperature of about 4-6 ° C for 3-5 days), hang pink salmon in a well-ventilated area for 3 days at room temperature.
Balik from gorbushiOchistite, gut, wash the fish. Cut the belly of the fish, cut into long narrow strips, place in a glass bowl. Prepare the brine: Dissolve the salt in 1 liter of boiling water, add the "liquid smoke."
Pour pink salmon brine, soak in the refrigerator for 5 days. Remove from brine, hang in a well-ventilated, dry and protected from the sun room for 2-3 days.