Print Page | Close Window

Scottish cold smoked salmon

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=122667
Printed Date: 27 Jan 2026 at 1:05pm


Topic: Scottish cold smoked salmon
Posted By: 3rnzir
Subject: Scottish cold smoked salmon
Date 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
 

 


-------------
Peace.Via superior firepower..


Replies:
Posted By: part-timer
Date Posted: 14 Mar 2017 at 10:34pm
should try that with a slab of kingi

Posted By: zeffer21
Date 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 https://bestrecipe-en.com/salmon-wrap-recipe/" rel="nofollow - .
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.


Print Page | Close Window