Homemade smoked salmon with peppercorns
Preparation time: 20 min
Cooking time: 60 min
Resting time: 12 h
- 4 fresh salmon steaks, skin on
- 10.6 oz coarse Guérande salt
- 5.3 oz sugar
- 2 tablespoons of whole spices of your choice (e.g. pepper, juniper, coriander, red berries, etc.)
- 2 tablespoons of beechwood sawdust
In a bowl, combine the salt, sugar and selected spices. Mix the ingredients well and spread a third of the mixture in the bottom of a dish, then place the salmon pieces on top, skin side down.
Add the rest of the mixture over the top, so that the salmon is completely covered. Place cling film over the dish and refrigerate for 12 hours.
Remove the pieces of salmon and rinse them in plenty of water! Dry the fish with a paper towel and add them to the steamer. Heat a saucepan that fits the diameter of your steamer to 2/3 of the maximum power of your stove.
Once the saucepan is hot, turn off the heat, add the sawdust, then quickly replace the steamer with its lid. Place the saucepan on a cool surface, if possible (heat resistant work surface, trivet or in the sink, etc.)
Leave to smoke for 30 to 45 minutes for a well-smoked salmon.
Wrap the pieces of salmon in cling film and leave to rest for at least 2 hours before enjoying!
Your salmon will keep for up to 8 days.