Smoked Salmon
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Smoked Salmon

Serves: 4
For Brine
1L Water
1tbsp Sugar
1tbsp Salt
1 bunch Fresh Thyme
6 pcs White peppercorn
For Salmon
500gms Salmon, cut into 4 even pieces
To taste Salt
To Taste Pepper
2 hand full Wood chips, cheery or apple
Recipe preparation
In the kitchen:
For Brine:
  • Combine all ingredients in a pot and bring to boil.
  • Remove from heat and chill liquid.
  • Once liquid chilled, submerge salmon in liquid and keep in chiller at least 2hours or overnight before smoking.

For Salmon:
  • Remove salmon from brine 30 minutes before smoking and bring to room temperature.
  • Arrange salmon in drip tray.

At the barbecue:
  • Prepare the barbecue for indirect heat, approx. 160°c. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
  • Soak Wood chips 20minutes before using.
  • Sprinkle wet wood chips on lit briquettes and close lid for 2 minutes.
  • Then put salmon in and smoke for 8 minutes.
  • Lastly remove from grill and rest for 3minutes before serving.