Entree: Norway – Cold-smoked salmon

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 hrs

Additional 17 hrs

Total 23 hrs

Ingredients

- 1 salmon fillet, approx. 2 lb (900 g)
- 1/3 cup (80 g) salt
- water for rinsing, as needed
- black pepper, to taste

Instructions

1. Trim the salmon fillet of any excess fat or bones and pat dry. Evenly rub 1/3 cup (80 g) salt over the flesh side of the fillet; do not add other curing ingredients.
2. Place the salted fillet in a shallow tray, cover, and refrigerate on a rack for 12–18 hours to cure (longer for a firmer texture). The salt will draw moisture from the flesh.
3. After curing, rinse the fillet thoroughly under cold running water to remove surface salt, then briefly soak in cold water for 20–30 minutes if it tastes overly salty. Pat the fillet dry with paper towels.
4. Place the fillet on a rack in the refrigerator or a cool, well-ventilated area uncovered for 2–4 hours until the surface becomes tacky and a pellicle forms.
5. Set up a cold-smoking arrangement that keeps the salmon below 86°F (30°C) (cold-smoker, smoke generator, or an offset smoker with the heat source separated). Cold-smoke the fillet for 6–12 hours, depending on desired smoke intensity.
6. Remove, season with black pepper to taste if desired, slice thinly, and keep refrigerated. Serve chilled or at cool room temperature.