Trevor's Kitchen - The    Art and Soul of Cooking

LIME & JUNIPER HOT SMOKED SALMON

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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

  • Soak the salmon in the brine for 6 hours

  • Remove and dry in the fridge 1-4 hours

  • Rub in the mix

  • Smoke at 120oC for 30 minutes

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