The Fishing Website : Discussion Forums : Scottish cold smoked salmon https://www.fishing.net.nz/forum/ Sun, 31 May 2026 12:34:32 +0000 Sat, 23 Jul 2022 08:11:25 +0000 http://blogs.law.harvard.edu/tech/rss Web Wiz Forums 12.01 360 https://www.fishing.net.nz/forum/RSS_post_feed.asp?TID=122667 <![CDATA[The Fishing Website : Discussion Forums]]> https://www.fishing.net.nz/forum/forum_images/web_wiz_forums.png https://www.fishing.net.nz/forum/ <![CDATA[Scottish cold smoked salmon : 3rnzir wrote:Recipe here at...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=122667&PID=1827686&title=scottish-cold-smoked-salmon#1827686 Author: zeffer21
Subject: 122667
Posted: 23 Jul 2022 at 8:11am

Originally posted by 3rnzir 3rnzir wrote:

Recipe here at
www.newenglandprovisions.com
Also a YT clip.
Maybe someone can cut and paste the recipe for me.
As I don`t know how to do that.
Basically goes something like this.
2-3lb boned and skinned salmon fillet.
Rinse in fresh cold water.
Med depth pan large enough to hold entire fillet flat.
Place half inch of coarse kosher salt on bottom of pan.
Place fillet on top of salt and cover exposed fillet with another half inch of salt.
Cover with lid or Glad wrap and place in fridge for 13hrs
After time is up,remove and rinse salt off fillet.
Remove all salt from pan.
3/4 fill pan with fresh cold water(hence deeper pan).
Cover and place back in fridge for 1 hour.
Rinse fillet again.
Do not pat dry.
Place fillet on cake rake on clean pan.
Do not cover fillet at this stage.
Back into fridge over night.
Next  day fillet will be firm to touch as the salting process has removed a lot of the water content in the fillet.
But the natural oil of the fish remains.
Then a 2 hour cold smoke.
Rest,slice as thin as you can an serve with plain crackers/bread etc.
It is important to mention to pay close attention to hygiene,as this is a raw product.
Also ambient air temp should not be high either.
To minimise bacteria multiplying whilst cold smoking.
Probably a good winter project.
Unless you have a basement or cool room.
Lot of work but the salmon looked divine.
Have not tried the above myself just passing it on.
Cheerz
 

 
The recipe looks really good. I will definitely try the recipe.
]]> Sat, 23 Jul 2022 08:11:25 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=122667&PID=1827686&title=scottish-cold-smoked-salmon#1827686 <![CDATA[Scottish cold smoked salmon : should try that with a slab of...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=122667&PID=1682856&title=scottish-cold-smoked-salmon#1682856 Author: part-timer
Subject: 122667
Posted: 14 Mar 2017 at 10:34pm

should try that with a slab of kingi]]> Tue, 14 Mar 2017 22:34:35 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=122667&PID=1682856&title=scottish-cold-smoked-salmon#1682856 <![CDATA[Scottish cold smoked salmon : Recipe here atwww.newenglandprovisions.comAlso...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=122667&PID=1672139&title=scottish-cold-smoked-salmon#1672139 Author: 3rnzir
Subject: 122667
Posted: 29 Dec 2016 at 7:28am

Recipe here at
www.newenglandprovisions.com
Also a YT clip.
Maybe someone can cut and paste the recipe for me.
As I don`t know how to do that.
Basically goes something like this.
2-3lb boned and skinned salmon fillet.
Rinse in fresh cold water.
Med depth pan large enough to hold entire fillet flat.
Place half inch of coarse kosher salt on bottom of pan.
Place fillet on top of salt and cover exposed fillet with another half inch of salt.
Cover with lid or Glad wrap and place in fridge for 13hrs
After time is up,remove and rinse salt off fillet.
Remove all salt from pan.
3/4 fill pan with fresh cold water(hence deeper pan).
Cover and place back in fridge for 1 hour.
Rinse fillet again.
Do not pat dry.
Place fillet on cake rake on clean pan.
Do not cover fillet at this stage.
Back into fridge over night.
Next  day fillet will be firm to touch as the salting process has removed a lot of the water content in the fillet.
But the natural oil of the fish remains.
Then a 2 hour cold smoke.
Rest,slice as thin as you can an serve with plain crackers/bread etc.
It is important to mention to pay close attention to hygiene,as this is a raw product.
Also ambient air temp should not be high either.
To minimise bacteria multiplying whilst cold smoking.
Probably a good winter project.
Unless you have a basement or cool room.
Lot of work but the salmon looked divine.
Have not tried the above myself just passing it on.
Cheerz
 

 
]]> Thu, 29 Dec 2016 07:28:06 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=122667&PID=1672139&title=scottish-cold-smoked-salmon#1672139