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Red fish is highly valued, in particular, for the ability to turn it into real gastronomic masterpieces. Hot smoked salmon allows you to enjoy the great taste and light aroma of smoke. A huge number of recipes makes it possible to cook dishes not only from fillets, but also from parts such as tesha and backs.
Composition and value of the product
Red fish contains a huge amount of substances useful for the body. Cold and hot smoked salmon fillets contain omega-3 and omega-6 fatty acids, which are essential for humans. Salmon are rich in vitamins A, E and B. Among the micronutrients, the most useful are:
- manganese;
- calcium;
- selenium;
- zinc;
- sodium;
- fluorine.
Hot smoked salmon is not only tasty, but also a very healthy dish
Smoked delicacy in moderate amounts will saturate the body with the necessary amount of fat, as well as provide it with protein to strengthen muscle tissue. Such indicators make fish very popular for people who closely monitor their health. 100 g of hot smoked finished product contains 23.5 g of protein and 8 g of fat. For a cold-cooked delicacy, the BJU ratio is 16: 15: 0.
Calorie content of fish
One of the most important advantages of making a smoked delicacy is the relatively low nutritional value of the finished product. Hot smoked salmon contains no more than 160 kcal.
Similar figures are observed for a product cooked in a smokehouse with a smoke generator. The calorie content of hot smoked salmon ridges is kept in the region of 140 kcal. It is worth remembering that the nutritional value may differ slightly depending on the preparation method and the part of the carcass used.
Beneficial features
The incredibly rich mineral and vitamin composition of fish makes it possible to use it for health promotion and strengthening of many organs. Home-cooked hot-smoked salmon contains fatty acids that significantly reduce the risk of atherosclerosis. Vitamins have an antioxidant effect and strengthen the immune system.
Smoking salmon in a hot smoked smokehouse allows you to obtain a product that can slow down the natural aging of the body. The mineral composition strengthens bones and muscles, and also normalizes antioxidant processes in the blood.
Salmon smoking methods
There are many options for making smoked red fish at home. The most popular are the hot and cold methods - they differ in the temperature in the smokehouse at the time of smoke treatment. The second method is also more time consuming. Cold smoking often takes 18 to 24 hours.
Smoked salmon fillets can be cooked both hot and cold
Fillets are not always used to prepare delicious delicacies. There are recipes for smoking bellies, ridges and even salmon heads.Processing of not the most valuable parts of fish allows you to get an excellent product, which, in terms of its consumer characteristics, will not be inferior to many more expensive dishes.
Selection and preparation of fish
Not everyone can boast of the opportunity to purchase fresh fish. As a rule, fishing grounds are quite far from the main consumers of salmon, so for recipes for cold and hot smoking, you will have to do with frozen or chilled semi-finished product. Most often, carcasses are heat-treated immediately after catch - in this form, they come to store shelves.
If buying frozen convenience food is often risky, then with chilled salmon everything is much easier. Fresh fish is given by clear eyes and a bright scent of the sea. To determine the quality, you can press the dorsal part with your finger - the deformation should instantly disappear.
The purchased fish must be prepared for further smoking. It is gutted, large lower and dorsal fins are cut off. The heads are removed. The next step is to remove the fillet with the skin. The remaining ridges will also be smoked. All parts are collected and sent for salting.
Salting and pickling recipes
Before smoking hot or cold smoked salmon, it is necessary to protect it from possible harmful microorganisms. Salt not only completely destroys the accumulation of bacteria, but also allows you to significantly improve the structure of the fillet, making it denser. This effect is achieved by drawing out excess fluid. The fish is spread on a thick layer of salt and sprinkled generously. The duration of the procedure is up to 2-3 days. The released water is drained every 5-6 hours.
Marinating also prepares the salmon for further smoking. For brine, 50 g of salt are diluted in 1 liter of water. 5 bay leaves and 10 peppercorns are added to the liquid. Marinating lasts no more than a day.
How to smoke salmon properly
Several important ingredients are required to prepare the perfect delicacy. The most delicious dishes are obtained in high-quality smokehouses equipped with a smoke generator. In the absence of such a device, you can use a portable electric appliance, airfryer or ordinary oven.
The best wood chips for smoking salmon are alder
The next important part of any smoking is the right wood chips. Although most positive reviews are always about raw materials from fruit trees - cherries, pears and apple trees, alder is best suited for fish. Its chips create a minimum of burning, which negatively affects the taste of the finished product. For the maximum amount of smoke, it is soaked in water for half an hour.
How to smoke salmon in a smokehouse
The most popular ways to create a smoked delicacy include cooking the product in special devices. Hot and cold smoked smokehouses, as well as electric counterparts, require a different approach. Compliance with well-defined instructions is the key to the perfect finished meal.
Considering the rather large size of the salmon, preparing a whole piece of fillet can be a significant problem. Not everyone has a large smokehouse on which the whole carcass will fit. The fillet layer is most often cut into portions 10-15 cm wide - this guarantees an even distribution of smoke even during quick cooking.
Hot smoked salmon recipe
The most popular method requires only a simple smokehouse and prepared coals. It is not recommended to put the appliance on an open fire - the chips will instantly burn out without delivering the necessary substances to the meat. The best way to cook the coals is like a barbecue.
For faster cooking, it is recommended to cut salmon into portions
Several handfuls of wood chips are poured into the bottom of the smokehouse. On top they put grates on which salmon fillets are spread. The device is covered with a lid and placed on the prepared coals. Smoking lasts no more than 10-15 minutes. When processing whole carcasses, the time can increase up to 20 minutes. The finished product is cooled and served.
Cold smoked salmon recipe
This cooking method allows you to get the most valuable delicacy. The cold smoked salmon recipe at home involves the use of a salt, pepper and bay leaf marinade. The cooking process is as follows:
- Rinse the fish in running water and dry thoroughly with a paper towel. It is hung out in the open air for half a day. As soon as it starts to become slightly aired, it's time to start smoking.
- Salmon is greased with olive oil and placed on a wire rack. The lid of the smokehouse is closed and a smoke generator filled with moistened alder chips is connected to it.
- Start feeding the smoke into the smoking chamber. Processing takes about 18 hours.
Longer cold smoking - the process takes up to 24 hours
A distinctive feature of the cold-smoked salmon preparation is the mandatory observance of the required temperature. Smoke treatment should take place at 20-25 degrees. Higher temperatures can easily destroy the most valuable fatty acids.
Smoking salmon in an electric smokehouse
Modern appliances make it possible to do without a fire and coals. The electric smokehouse works on the hot smoking principle. The only difference is the heating element - it ignites the wetted wood chips. Before pouring it, you need to warm up the device.
The electric smokehouse is convenient with the ability to adjust the temperature
Fillets cut into pieces are laid out on the installed grates. The duration of smoking salmon is about 20-25 minutes. The finished delicacy is cooled to room temperature, and then tasting is started.
How to smoke salmon fillets in an airfryer
It is not necessary to have a plot and a large smokehouse to prepare delicious delicacies. Even in a small apartment, you can pamper yourself with an excellent dish. To prepare it you will need:
- 500 g salmon;
- 30 g salt;
- 50 ml of water;
- 5 g sugar;
- 3 cloves of garlic;
- 3 tbsp. l. liquid smoke.
In a small container, water is mixed with seasonings, chopped garlic and liquid smoke. Salmon is cut into portions no more than 4-5 cm thick. They are put in a plastic bag and poured with prepared marinade. The fish is refrigerated for 3-4 hours.
Convection oven is an excellent solution for preparing a delicacy at home
The salmon are removed from the marinade, dried with a paper towel and placed on the lower tier of the airfryer. The device is turned on at a temperature of 200 degrees. Smoking lasts 20 minutes. The aroma and taste of the finished dish is almost as good as a delicacy from a smokehouse.
How to cook hot smoked salmon in the oven
The pre-salted fish is washed and dried in the open air for about an hour. Then it is smeared with liquid smoke and wrapped in several layers of foil. Use a toothpick to make small holes for better air circulation. The prepared parts are laid out in an oven preheated to 180 degrees. Heat treatment lasts from 20 to 25 minutes, depending on the type of device.
Recipe for smoking salmon ridges
After cooking fish fillets, unused parts are often left. They can be turned into a real delicacy, which will be a great snack for evening gatherings. In addition, the calorie content of the ridges of cold and hot smoked salmon is lower than that of fillets.
Salmon ridges are the perfect snack
Bones with leftover meat are marinated in a weak saline solution, then slightly dried and placed in a smokehouse.Processing takes less time compared to the classic recipe. Hot smoking lasts about 10 minutes. The finished product is cooled and served.
Storage rules
Despite prolonged salting, a natural product cannot retain its consumer properties for more than a week if kept in the refrigerator. At room temperature, hot and cold smoked salmon spoil after 24 hours. The shelf life of the product can be extended only with the help of a vacuum apparatus - up to 1 month, or a freezer - up to six months.
Conclusion
Hot smoked salmon is an excellent delicacy that will not only diversify the menu, but also significantly improve health. A large number of recipes will allow everyone to choose a cooking method that meets the requirements for the dish and technical capabilities.
