How To Cold Smoke Salmon - Delicious Salmon Bagel

How to filet a Salmon -
This is the cold smoke generator that I used -
Ingredients for 2 sides cold smoked salmon:
Salmon - 2 sides
Lemon zest - 4 lemons
Dille - handful fine chopped
Salt - 1 kg
Sugar - 1 kg
Recipe:
- Mix the ingredients for the dry brine and cover the slamon in it. Place it in the fridge for 24 hours.
- Rinse of the salmon with cold water and pat the salmon dry with a paper towel
- Place the salmon on your grill and fire up the cold smoke generator.
- Let it smoke for around 20- 24 hours, make sure you check the color (don't let it become to dark)
- Wrap the salmon in foil and place it back in the fridge for resting another 24 hours.
- Now it is time to slice the salmon.
Bagel suggestion:
- Slice a warm bagel in half and add on some cream cheese, thin sliced cucumber and red onion, capers and fine grated parmesan cheese. Finish it off with your home smoked cold salmon.
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BBQ gear that I use every day:
1. Chef's knife - (Germany) / (USA)
2. Cutting Board - (Germany) / (USA)
3. Barbecue tong - (German) / (USA)
4. Kitchen Torch - (Germany) / (USA)
5.Thermometer - (Germany) / (USA)