“Liquid smoke is a flavoring agent designed to impart smoked flavor and aroma to products by applying to the surface of the product or adding directly during cooking.
It is necessary
-
- For smoked herring:
- 1 kg of herring;
- 100 g of salt;
- 50 ml of "liquid smoke";
- 1 tsp black pepper.
- For cold smoked fish:
- 1 kg of small fish;
- a can with a capacity of 3 liters;
- salt;
- ground white pepper;
- ground red pepper;
- dried dill;
- 5 tbsp. l. "Liquid smoke".
- For smoked-boiled pike perch:
- 1 kg of pike perch;
- 200-300 g bacon;
- 100 g of salt;
- 2 tbsp pepper;
- ¼ tsp citric acid;
- peppercorns;
- 50 g of "liquid smoke".
- For herring fillets in filling:
- 400 g herring fillet;
- 1 liter of water;
- 3 tbsp. l. salt;
- 1 head of onion;
- 1 tbsp. l. Sahara;
- spices to taste.
Instructions
Step 1
Smoked herring Wash the herring, gut, rinse inside and out, mix salt and pepper, add “liquid smoke, rub the fish inside and out with this mixture. Place the herring in an enamel container, put oppression on top and put in the refrigerator to marinate for two days.
Step 2
Remove the fish from the enamel dish, rinse with cold water, pat dry with paper towels and dry at room temperature for 5-6 hours, wait until the skin of the fish shines with a liquid sheen.
Step 3
Cold smoked fish Take a three-liter jar, scald with boiling water, dry. Mix red, white pepper and dried dill, pour one centimeter of spice mixture on the bottom of the jar, put the fish in one layer on the spices, pour "liquid smoke, sprinkle with another layer of spices, put another layer of fish and pour" liquid smoke, continue, until you fill the entire jar.
Step 4
Leave the fish to smoke for 2-3 days, turning the jar over every 12 hours so that the fish is evenly saturated with the brine. Remove the fish from the jar, rinse, pat dry with paper towels and dry for 24 hours.
Step 5
Smoked-boiled pike-perch Gut the fish, wash, remove the ridge, cut into fillets without removing the skin, salt, pour 4 tablespoons of liquid smoke. Pour water into a saucepan, put the onion head, put it on the fire, add citric acid, peppercorns, 1-2 tablespoons of liquid smoke, put the head and tail of the pike perch in the same place, boil the fish broth.
Step 6
Remove the onion, head and tail from the broth. Cut the fillet into small slices, put bacon on the fillet, wrap in rolls, fasten with wooden skewers, immerse in boiling water and cook for 10 minutes, drain the broth.
Step 7
pouring Cut the fillet into thin slices, make a brine (water, salt, sugar, spices), fill the fillet with brine, leave for a day, drain the brine. Mix 200 ml sunflower oil with 1-2 teaspoons of "liquid smoke, add mustard to taste, pour this mixture over fillets, leave for 12 hours in a dark and cold place."
