old apple tree in the corner of the courtyard, the sun, illuminating the horizon is red, my hands dirty and grimy face, fresh air mixed with aromatic smoke. Some of the flavors I associate obrazkowo. The above, as you might guess the taste of smoked meat, which is a ritual to prepare my parents before Easter and Christmas.
I've always liked the accompanying envelope the entire process and even the mystery of the unknown that always hung in the air. Mystery or smoked meats come out ... good or very good;) The whole process requires patience, a systematic inspection and fulfill three basic conditions: the smoke has to trickle up long enough, it can not be too hot, it must be just. Like many other households This process is also difficult to "regulate" and save, requires experience, but it's what makes it even more attractive.
Today will present you a faster way of smoking hot. Using it, it will usually be soaked sawdust, but I replaced the Lapsang Souchong tea it. In my opinion, the effect is stunning. Thus prepared salmon can be eaten both hot and cold. I am most like him warm with nudlami, but gladly I give him the cold with grated horseradish guacamole or ravioli beet surprise, but more on that soon ...
Smoked Salmon
Tea (2 servings)
Ingredients:
2x150g salmon fillet
2 tablespoons sea salt
4 tablespoons Demerara sugar
2 tablespoons Lapsang Souchong tea
6 tablespoons water
Equipment:
Wok and a round metal grill or deep baking tray with a metal grill + aluminum foil.
Mix sugar, salt, a rash on the bottom of a flat container and place it on the salmon fillets. Cover and leave in the fridge for 4-6 hours. Pour tea with water and set aside. Remove the fillets from the refrigerator and wash with the marinade and pat dry. Place the soaked tea at the bottom of the wok, put the wire rack, place the salmon fillets and cover tightly with aluminum foil. Open the window, turn on the ventilation * and set the wok over low heat. Smoking should take 12-15 minutes. If you want to smoke for 8-10 minutes and then translate the salmon in the oven for another 4-6 minutes. Enjoy!
* It is good to do it, but really the amount of smoke that arises is not that big.
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