• Accessories
  • Recipes
  • Contact
  • Mixtapes
Type of dish: Fish
Number of persons: 4

No shortcuts this time, but a fun little project. With the vodka and beetroot, you get a spectacularly coloured salmon. Delicious

Cooking time: Short |

Preparation time: Short |

Temperature: Indirect using the cold smoke generator

What do you need?

  • 1 red beetroot, cooked
  • 1 whole salmon fillet (± 1.5 kg)
  • 450 g coarse sea salt
  • 225 g cane sugar
  • Further requirements
  • food processor
  • cold smoke generator
  • smoke dust (beech)
  • plate setter
  • plastic foil

Preparation method

Put the vodka and beetroot in the food processor and puree. Place the salmon in this mixture for at least 8 hours. By the way, you can use this technique, which gives a nice red
colour, you can use this technique for all your salmon dishes. Rinse the salmon carefully and pat dry.

Brine the salmon with the salt and sugar, put a thin layer at the bottom of a dish, and place the salmon fillet on top.
Sprinkle the rest of the pickling mixture over the salmon fillet and leave to cool for 12 hours. Carefully rinse the salmon again until all the salt has come off and pat
dry. Leave it to cool again for 12 hours, so that the salmon can dry properly.

Light a cold smoke generator and fill it with smoke dust. Place it on the plate setter of The Bastard. Place the salmon fillet on the grid
of The Bastard and leave to smoke for at least 4 hours. Wrap in plastic foil and keep in the fridge for at least one night.

The longer you wait, the more intense the smoke flavour.

If the outside temperature is above 15°C or if the sun shines on the black Bastard , the temperature becomes too high to work safely with raw salmon.
safe to work with raw salmon. Fill a drip pan with ice to keep the temperature of the salmon low.

Also delicious...

Even more delicious recipes within the same type as the dish above.
Imagine a sun-drenched day with the smell of barbecue in the air. You are sitting in the garden with a beer in your hand, hearing the sizzle of sardines lying on the hot grill. Next to the sardines are the colorful asparagus with artichokes. A summer recipe where, of course, the Owl...
Step inside a culinary delight as we take you on a flavorful journey with our masterful dish: the delectable Smoked Salmon Trout with Clams and Oysters, beautifully presented amidst a wealth of clams and oysters. This extraordinary recipe genuine Bastard recipe promises a veritable ocean of flavor that will enchant your taste buds and...
With this recipe, the adventure begins and flavor explosions come to life on the grill! Discover a world of culinary sophistication and grill mastery, guided by none other than the master of the fire himself, Jord Althuizen. Jord will show you how to prepare mussels with bacon and beer. In this unique culinary journey, we will introduce you to...

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!