Content
Red fish is highly valued, in particular, for the ability to transform it into real gastronomic masterpieces. Hot smoked salmon allows you to enjoy great taste and a light smoky aroma. A huge number of recipes makes it possible to prepare dishes not only from fillet, but also from such parts as meat and back.
Composition and value of the product
Red fish contains a huge amount of substances beneficial to the body. Cold and hot smoked salmon fillets contain omega-3 and omega-6 fatty acids, which are essential for humans. Salmon are rich in vitamins A, E and B. Among the microelements, the most useful are:
- manganese;
- calcium;
- selenium;
- zinc;
- sodium;
- fluorine.
Hot smoked salmon is not only tasty, but also a very healthy dish
Smoked delicacy in moderate quantities will saturate the body with the necessary amount of fat, as well as provide it with protein to strengthen muscle tissue. Such indicators make fish very popular among people who closely monitor their health. 100 g of the finished hot smoked product contains 23.5 g of protein and 8 g of fat. For a cold-cooked delicacy, the BJU ratio is 16:15:0.
Calorie content of fish
One of the most important advantages of preparing a smoked delicacy is the relatively low nutritional value of the finished product. Hot smoked salmon contains no more than 160 kcal.
Similar figures are observed for the product prepared in a smokehouse with a smoke generator. The calorie content of hot smoked salmon ridges is around 140 kcal. It is worth remembering that the nutritional value may vary slightly depending on the cooking method and the part of the carcass used.
Beneficial features
The incredibly rich mineral and vitamin composition of fish allows it to be used to improve health and strengthen many organs. Home-cooked hot smoked salmon contains fatty acids that significantly reduce the risk of developing atherosclerosis. Vitamins have an antioxidant effect and strengthen the immune system.
Smoking salmon in a hot smokehouse allows you to obtain a product that can slow down the natural aging of the body. The mineral composition strengthens bones and muscles, and also normalizes the antioxidant processes occurring in the blood.
Salmon smoking methods
There are a large number of options for preparing smoked red fish at home. The most popular are the hot and cold methods - they differ in the temperature in the smokehouse at the time of smoke treatment. The second method also takes longer. Cold smoking often takes 18 to 24 hours.
Smoked salmon fillet can be prepared either hot or cold
To prepare delicious delicacies, fillets are not always used alone. There are recipes for smoking salmon bellies, backbones and even salmon heads. Processing the less valuable parts of fish allows you to obtain an excellent product, which in its consumer characteristics is not inferior to many more expensive dishes.
Selection and preparation of fish
Not everyone can boast of the opportunity to purchase fresh fish. As a rule, commercial fishing areas are quite far from the main consumers of salmon, so for cold and hot smoking recipes you will have to make do with frozen or chilled semi-finished products. Most often, carcasses are heat-treated immediately after catching - in this form they arrive on store shelves.
If buying a frozen semi-finished product is often risky, then with chilled salmon everything is much simpler. Fresh fish are identified by clear eyes and the bright smell of the sea. To determine the quality, you can press on the back with your finger - the deformation should instantly disappear.
The purchased fish must be prepared for further smoking. It is gutted and the large lower and dorsal fins are cut off. The heads are removed.The next step is to remove the fillet along with the skin. The remaining ridges will also be used for smoking. All parts are collected and sent for salting.
Salting and marinating recipes
Before hot or cold smoking salmon, it is necessary to protect it from possible harmful microorganisms. Salt not only completely destroys the accumulation of bacteria, but also significantly improves the structure of the fillet, making it more dense. This effect is achieved by drawing out excess liquid. The fish is laid out on a thick layer of salt and sprinkled generously. The duration of the procedure is up to 2-3 days. Every 5-6 hours the released water is drained.
Marinating also allows you to prepare the salmon for further smoking. For brine, dilute 50 g of salt in 1 liter of water. Add 5 bay leaves and 10 peppercorns to the liquid. Marinating lasts no more than a day.
How to smoke salmon correctly
To prepare the perfect delicacy, you will need several important ingredients. The most delicious dishes are obtained in high-quality smokehouses equipped with a smoke generator. If you don’t have such a device, you can use a portable electric appliance, a convection oven, or an ordinary oven.
The best wood chips for smoking salmon are alder wood.
The next important part of any smoking is the correct choice of wood chips. Although the majority of positive reviews are always about raw materials from fruit trees - cherry, pear and apple, alder is best suited for fish. Its wood chips create a minimum of burning, which negatively affects the taste of the finished product.For maximum smoke, soak it in water for half an hour.
How to smoke salmon in a smokehouse
The most popular methods of creating a smoked delicacy include preparing the product in special devices. Hot and cold smoked smokehouses, as well as electric counterparts, require a different approach. Following clearly defined instructions is the key to a perfect finished dish.
Given the relatively large size of salmon, cooking a single piece of fillet can be a significant challenge. Not everyone has a large smokehouse that can accommodate the entire carcass. The fillet layer is most often cut into portions 10-15 cm wide - this guarantees even distribution of smoke even during quick cooking.
Hot smoked salmon recipe
The most popular method requires only a simple smokehouse and prepared coals. It is not recommended to place the device on an open fire - the wood chips will instantly burn out without delivering the necessary substances to the meat. It is best to cook coals as if for a barbecue.
For faster cooking, it is recommended to cut the salmon into portions
Several handfuls of wood chips are poured into the bottom of the smokehouse. Grates are placed on top and salmon fillets are placed on them. The device is closed with a lid and placed on prepared coals. Smoking lasts no more than 10-15 minutes. When processing a whole carcass, the time may increase to 20 minutes. The finished product is cooled and served.
Cold smoked salmon recipe
This method of preparation allows you to obtain the most valuable delicacy. A recipe for cold smoked salmon at home involves the use of a marinade of salt, pepper and bay leaf. The cooking process is as follows:
- The fish is rinsed in running water and dried thoroughly with a paper towel. It is hung out in the open air for half a day. As soon as it begins to weather slightly, it’s time to start smoking.
- The salmon is brushed with olive oil and placed on the grill. The lid of the smokehouse is closed and a smoke generator filled with moistened alder chips is connected to it.
- Start supplying smoke to the smoking chamber. Treatment lasts approximately 18 hours.
Cold smoking takes longer - the process takes up to 24 hours
A distinctive feature of preparing salmon using the cold smoking method is the obligatory observance of the required temperature. Smoke treatment should occur at 20-25 degrees. Higher temperatures can easily destroy the most valuable fatty acids.
Smoking salmon in an electric smoker
Modern appliances make it possible to do without a fire and coals. The electric smokehouse works on the principle of hot smoking. The only difference is the heating element - it ignites the moistened wood chips. Before pouring it, you need to warm up the device.
The electric smokehouse is convenient because you can adjust the temperature
Place the fillet cut into pieces onto the installed grates. The duration of smoking salmon is about 20-25 minutes. The finished delicacy is cooled to room temperature, and then tasting begins.
How to smoke salmon fillet in an air fryer
To prepare delicious delicacies, it is not necessary to have a plot and a large smokehouse. Even in a small apartment you can treat yourself to an excellent dish. To prepare it you will need:
- 500 g salmon;
- 30 g salt;
- 50 ml water;
- 5 g sugar;
- 3 cloves of garlic;
- 3 tbsp. l. liquid smoke.
In a small container, water is mixed with seasonings, chopped garlic and liquid smoke. The salmon is cut into portions no more than 4-5 cm thick. They are placed in a plastic bag and poured with the prepared marinade. The fish is put in the refrigerator for 3-4 hours.
Air fryer is an excellent solution for preparing delicacies at home
Remove the salmon from the marinade, dry it with a paper towel and place it on the lower tier of the air fryer. The device is turned on at a temperature of 200 degrees. Smoking lasts 20 minutes. The aroma and taste of the finished dish is almost as good as that of a smokehouse delicacy.
How to cook hot smoked salmon in the oven
The pre-salted fish is washed and dried in the open air for about an hour. Then it is lubricated with liquid smoke and wrapped in several layers of foil. Using a toothpick, make small holes for better air circulation. The prepared parts are placed in an oven preheated to 180 degrees. Heat treatment lasts from 20 to 25 minutes depending on the type of device.
Recipe for smoking salmon backbones
After cooking fish fillets, there are often unused parts left over. They can be turned into a real delicacy, which will be an excellent snack for evening gatherings. In addition, the calorie content of cold and hot smoked salmon spines is lower compared to fillets.
Salmon backbones are the perfect appetizer
The bones with the remaining meat are marinated in a weak salt solution, then lightly dried and placed in a smokehouse. Processing takes less time compared to the classic recipe. Hot smoking lasts about 10 minutes. The finished product is cooled and served.
Storage rules
Despite prolonged salting, the natural product cannot retain its consumer properties for more than a week if kept in the refrigerator. At room temperature, hot and cold smoked salmon spoils after only a day. The shelf life of the product can be extended only with the help of a vacuum sealer - up to 1 month, or a freezer - up to six months.
Conclusion
Hot smoked salmon is a great delicacy that will not only diversify your menu, but also significantly improve your health. A large number of recipes will allow everyone to choose a cooking method that meets the requirements for the dish and technical capabilities.
