SMOKED SALMON ON CEDARWOOD

This recipe again proves that food other than meat goes well on The Bastard. The longer you smoke the fish, and therefore the lower the temperature of The Bastard, the more the taste of the cedarwood seeps into the juicy fish.

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  • Bereidingstijd: Short
  • Moeilijkheid:
  • Personen: 4
WHAT TO BUY

For 4 people: 1 piece of salmon filet, approximately 800 grams, juice from half a lemon, pepper & sea salt, cedarwood plank.

FIRE UP THE BASTARD

Heat The Bastard to approximately 100 degrees. Open the top and bottom vents a little.

HOW TO COOK

For an exceptional result, rub the salmon with salt and sugar and allow to sit overnight, remove before smoking. Then place on plank* with salmon on The Bastard and close the lid. Smoke the salmon for approximately 60 minutes at 100 degrees. Remove when the fish is no longer translucent. During the smoking, dab the solidified proteins with kitchen paper. Sprinkle the lemon juice on the salmon and season with pepper and sea salt.

* some people choose to soak the cedar wood plank in water first, but that results in steaming instead of smoking. A dry plank allows you to get the smoke taste in the salmon!

Tasty with roasted asparagus, mushrooms and baked potatoes. Enjoy!