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OUTDOOR AND ACTIVE
LIME & JUNIPER HOT SMOKED SALMON
500g fresh salmon
For the brine
500ml water
2 lime juice
50g salt
10 juniper berries (crushed and toasted)
For the rub
2 limes zested
50g brown sugar
20g smoked paprika
Method
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Soak the salmon in the brine for 6 hours
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Remove and dry in the fridge 1-4 hours
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Rub in the mix
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Smoke at 120oC for 30 minutes


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