Smoked is the manual for this age-old technique

Smoking is one of the oldest and tastiest ways to preserve and flavor various foods – from fish and meat to vegetables and dairy products. Smoked is the manual for anyone who wants to get started with this age-old technique, whether you are a beginner or more experienced.

Smoked is a clear and concise manual: how to prepare hot and cold smoking, which materials do you need and which types of wood are most suitable for which ingredient. From the basic recipe Smoked gives delicious recipes that show you what you can make with the smoked products.

Learn the techniques and smoke a duck breast which you then use in a salad with orange, pomegranate and pecan nuts. Or hot-smoked scallops served with Le Puy lentils and bacon. But also think about cheese: learn to smoke cheddar and process it in a mushroom leek pie. The sweet should not be missing in Smoked either: serve truffles with smoked sea salt and smoked bacon jam with maple and whiskey.

Author: Charlotte Pike | ISBN: 9789461431783 | Pages: 144 | Release date: October 17, 2017

This hot smoked salmon with oriental marinade from the book Smoked tastes delicious with stir-fried vegetables.

Oriental spiced hot smoked salmon

A stove smoker is perfect for hot smoking fish fillet quickly and easily. This is a salmon recipe.

for 6 people
6 salmon fillets, with skin, about 150 g each per

for the marinade
10 tbsp tamari or soy sauce
10 tbsp clear honey
6 tbsp light caster sugar
2 cloves garlic, crushed
1 tbsp peeled and finely grated fresh ginger
pinch of Chinese five spice powder
2 tbsp oak chipssnipper

First prepare the oriental herb marinade for the salmon. Mix the tamari or soy sauce, honey, caster sugar, garlic, ginger and five spice powder in a saucepan and stir to combine. Heat the marinade slowly over medium heat and let it simmer for 5 minutes. Set aside and let cool.

Once the marinade has cooled, pour it into a shallow dish and place the salmon in it. Cover with cling film and refrigerate for at least 3 hours, but preferably overnight.

Remove the fish from the refrigerator, scoop the fillets from the marinade and pat with kitchen paper. Discard the marinade, cover the fillets and refrigerate; at least 4 hours, but preferably overnight.

When you want to smoke, light the warm smoker with oak chips. As soon as the device has reached a temperature of between 50 and 100°C and smoke is visible, you can start smoking the fish.

After 20 to 30 minutes, the fish should be a golden brown color and no longer look raw.

When the salmon is done, it will be darker in color and fully cooked through, or will still have a little pink in the thickest part of the fillet. The dish can be kept in the fridge for up to 3 days and can be eaten warm or cold.