I use a very cheap ($NZ30) tin cover/tray/rack/2 burner
smoker. Manuka shavings, Methylated Spirits.
Fresh or frozen (thawed) whole Salmon without head and guts.
Fish should measure 30 cms or greater. Smaller Salmon use less
sugar and salt.
Fillet fish and carefully recover all small pieces off the
frame. These smoke well and can be placed alongside one of the
fillets.
Dry salmon fillet both sides, then mix together one tablespoon
of brown sugar and one tablespoon salt. Rub both sides of skin
on fillet. Leave in fridge for 24 hours, if you attempt to hot
smoke fish before that time you will have considerable
shrinkage.
Next day, dry fish both sides with paper towels, place one
skin on fillet on Smoker rack. Two handfuls of wood shavings
goes in the tray, the fish on rack sits on top covered by tin
cover supplied with the smoker. The two burners have been half
to three quarter filled with Meths. Light meths, place all other
equipment on top, leave to smoke and cool for about an hour.
Repeat for other fillet.
With patience all the bones may be removed with tweezers.
The amount of Meths depends on the thickness and length of
the fish. Practice makes perfect.
HANDY STORAGE HINT:- For freezing the smoked
Salmon I cut up the Salmon fillets in three, the tray I use is
cardboard cut to size covered in aluminium foil, place a third
of the fish on cardboard/foil tray then wrap well with food wrap
(cling) label and freeze. Do not leave more than two months even
in a good freezer.
Thaw naturally, decorate your plate with lettuce leaves,
wedges of lemon, sprinkle smoked Salmon with parsley. Surround
Salmon with small cracker biscuits.
Handy Hint:- Prior to smoking sprinkle fish
sparingly with a seasoning, it could be pepper or chilli powder
or curry or garlic powder. It gives the fish a lift.
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2½ cups cooked pasts spirals,
100 gms smoked salmon,
3 or 4 spring onions,
1 cup sliced mushrooms,
½ cup grated gruyere cheese,
¾ cup cream.
Sprinkle pasta over a small baking dish,
flake over the salmon. Scatter over spring onions, mushrooms &
cheese. Pour over cream.
Bake @ 200° C for 25 minutes or until golden.
A commercial cheese sauce may be substituted for cream & cheese.
