It’s so simple.
All you need is a piece of salmon, some curing mixture, tinfoil, a colander and a wok.
In this week’s Food TV video, Chef Hamish Politt of Shanghai’s M on the Bund fame brings us a valuable, easy trick to making smoked salmon at home.
See the recipe below.
Recipe
Start with the cure: Combine equal parts of salt, sugar, caraway, and cumin and thoroughly rub onto the salmon.
Leave this for two hours and then carefully wash it off.
Next prepare your smoking mixture: All spices burn so experiment with preparing different mixtures of tea, hickory and fruitwoods, star anise and more.
Place your mixture on a piece of tin foil and place it in your wok.
Begin the smoking process: Set the mix on fire by heating it on the stove for 5-10 mins. Once the mixture begins to smoke place a colander over the smoking mixture and your salmon in a dish on top of that.
Cover the wok and turn off the heat. Leave the mixture burning and smoking your salmon for around two hours. At this point the salmon is ready to be prepared as you like.
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