Tuesday, August 21, 2012


It is so easy to make your own smoked salmon. I have just found out how and will follow its progress via this blog:
1. Buy fresh piece of Salmon with skin on and cut into two equal size pieces.
Day 1 - oops forgot the black pepper!!
2. Remove any bones with tweezers
3. Cover pink side of salmon  with a combined mix of  1/2 cup salt and 1 cup sugar and some ground black pepper.
4.Chop up 2 bunches of fresh dil, stalks and leaves.
5. Layer the salmon, skin side on, then cover liberally with the chopped dill.
6. Finally add the second salmon piece so that the skin side is upwards
7. Cover with cling film, and leave at room temperature for 6 hours.
8. Place in fridge for 2-7 days - 5 days is suggested time for my recipe, turning every 12 hours.
9. Drain juices, scrape off dill and pat dry with paper towel. Then slice wafer thin and enjoy!


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