Pink salmon is a valuable commercial fish of the salmon family that lives in the waters of the Pacific Ocean. Smoked pink salmon is quite an affordable food product that is constantly present in stores. But you can try to cook this dish to your taste at home.
It is necessary
-
- For a smoked pink salmon roll:
- 1 pink salmon;
- 2 mackerels;
- 100 ml of "liquid smoke";
- 1 tbsp. a spoonful of salt;
- 1 bunch of dill.
- For hot smoked pink salmon:
- 1.5 kg of pink salmon;
- salt;
- 1 tsp ground black pepper;
- 1 tsp dried dill;
- 1 tsp white pepper;
- 1 tsp coriander
- 0.5 tsp Sahara.
- For cold smoked pink salmon:
- 1 kg of pink salmon;
- 4 tbsp. l. salt;
- 12 Art. l. "Liquid smoke".
- For pink salmon balyk:
- 1 kg of pink salmon;
- 4 tbsp. l. salt;
- 1 tbsp Sahara;
- 12 Art. l. "Liquid smoke".
Instructions
Step 1
Smoked pink salmon roll Wash the pink salmon and mackerel. Cut the pink salmon in half along the ridge, remove the bones without removing the skin. Fillet the mackerel.
Step 2
Add salt to liquid smoke, stir. Brush pink salmon and mackerel with a mixture of "liquid smoke" and salt. Place the mackerel on top of the pink salmon.
Step 3
Roll the fish into rolls as tightly as possible. Tie with twine so that the rolls do not unfold. Cook in the oven for 3 hours on very low heat, pour 3-4 more times with "liquid smoke" if necessary. Remove from the oven, cool, keep in a cold place for another day.
Step 4
Hot smoked pink salmon Peel the fish, rinse and gut. Pat dry with paper towels. Grind black and white peppers in a mill, grind coriander in a mortar, lightly heat it in a dry frying pan. Mix salt, sugar and spices, rub the fish with the mixture. Wrap in foil and refrigerate for 15 hours.
Step 5
Place apple or raspberry leaves on the grill of the smokehouse (to prevent the fish from sticking to the grill). Remove the foil from the fish and place on the wire rack. Smoke for 25-40 minutes.
Step 6
Cold smoked pink salmon Gut the fish, remove the gills, release the blood. Prepare the brine: mix "liquid smoke" and salt, dilute in 1 liter of boiled water. Fill the fish with brine, place in a cold place (temperature about 4-6 ° C for 3-5 days), hang pink salmon in a well-ventilated room for 3 days at room temperature.
Step 7
Pink salmon balikClean, gut, wash the fish. Cut off the belly of the fish, cut into long, narrow strips, place in a glass dish. Prepare the brine: dilute salt in 1 liter of boiled water, add "liquid smoke".
Step 8
Fill the pink salmon with brine, keep in the refrigerator for 5 days. Remove from the brine, hang in a well-ventilated dry and sun-protected room for 2-3 days.
