Serves 1
Directions
- 1Make a cure with equal parts salt and brown sugar.
- 2Pour the cure over the salmon, slicing it and adding some honey.
- 3Leave the salmon in the fridge to set overnight.
- 4Pull out the salmon and rinse off any brown sugar and salt.
- 5Place the salmon in the fridge for a couple of hours to let the pellicle set.
- 6Smoke the salmon at 185 degrees for a couple of hours until it's done.
- 7Glaze with some honey, sesame seeds and chopped chives.
Ingredients
- 1 part salt
- 1 part brown sugar
- salmon
- honey
- sesame seeds
- chopped chives
Equipment
fridgesmoker
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