Hot smoking as in our recipe for potato goes well with fish, but produces a durchgegartes filet with dermis. If you prefer to make soft, juicy smoked salmon instead of dry Stremellachs, you need to bring a little money, but a little patience. Because it is made with the method of cold smoking.

The fish hangs in the smoke, which must not be hotter than 15-25 ° C, the protein coagulates in the fish. This is not possible with hot smoking starters such as wok, kettle grill or table smoker, because they can not regulate the temperature of the smoke. This is only possible if the fire and smoke areas are spatially separated from each other. Then, with the help of louvers, the smoke introduced from the combustion chamber can be influenced.

For this you do not need electronic miracles: For starters, a metal smoked barrel is enough for 30 euros. If you want to be more flexible, invest 70 euros in one of about 50 to 100 cm height adjustable ton. Depending on the ambition and weekly amount to be smoked, the purchase of a multi-storey smoker is worthwhile (from approx. 150 Euro).

In fish, almost any raw material is suitable for cold smoking, even thawed frozen fillets. The fish only needs to be fresh, with no flaws (eg parasites, brown gills) and not too small. Before the cold smoking, the fish or salmon half is first wet for twelve hours in a ratio of 1 kg of fish / 1.5 l of water / 50 g of salt. Alternatively, it can also be cured dry. To do so, massage the fish with a mixture of 50 g salt and 50 g sugar per kilo of fish and store for a day or two in a cool, dark environment. In both cases, rinse the brine or salt with cold water before the cold smoking, dry the fish and hang it in the drafts for two to three hours without direct sunlight.

photo gallery


6 pictures

Geeistes cucumber and melon soup: Cool remained

The previous pickling also promotes the formation of the popular smoked skin. The salts attract sugars and proteins from the smoked product to the surface. There they form a slightly moist and sticky layer, with which the substances react from the smoke. Essential in cold smoking is that the low temperature is maintained. That's why it's better to smoke in the evening in midsummer.

Whiskey makes the salmon pretty bacon

After the cold smoking in several passes, the fish should be hung for another one to two hours in the air. Then, if done well, wrap in sandwich paper in the refrigerator (or cool cellar) for about 14 days and vacuum for up to six weeks in cool storage. Since fat fish in particular absorb the aroma of the smoke very well, it is worthwhile adding a few other woods such as apple, cherry, poplar, willow, oak, alder or pear to the smoking meal (the first choice for cold smoking) in addition to the usual beech to attempt. A secret tip is Whiskey perfumed hickory (Anglers need or online trade), which gives the salmon an almost greasy taste.

Of course, for our today's hobby recipe "Geeistes cucumber and melon soup with smoked salmon and Quinoaknusper" also high-quality convenience fish can be used - hearty and above all taste better by far but is a self-smoked salmon. Finely cooked quinoa, which is left over from our zucchini rolls, is also suitable, for example, for crunchy crumbs, which are important as texturizer.

In the recipe two alternatives are shown: Friends of the breed Ziegenaromas prepare the iced soup with yogurt and kefir of the goat together with lemon thyme or a mixture of mint and coriander leaves. This summer dish with buttermilk and Skyr, as well as lots of fresh dill as Leitkraut, becomes milder, but nevertheless very expressive in flavor.