| |

Przepisy wędzenia drewnem z dębu

Niestety na razie przepisy dostępne tylko w języku angielskim

Oak Smoked Salmon
Teriyaki Salmon Fingers

 

Oak Smoked Salmon

Ingredients
5 kg (10 lb) salmon fillet
1 lemon
45 ml (3 tbsp) fresh dill, chopped
fresh ground black pepper to taste

Preparation
Place salmon fillet skin side down on oiled smoker racks. Cut lemon in half and squeeze the juice from one half over the salmon fillet. Sprinkle with chopped dill and pepper.

Smoking Method
Preheat Bradley Smoker to approximately 105C (220F). Place fish in the Bradley Smoker and using Oak flavor bisquettes smoke/cook for around 40 to 60 minutes.

To Serve
Remove fish from the smoker and garnish with a sprig or two of dill and the remaining lemon sliced. You may wish to substitute parsley for the dill.

 

Teriyaki Salmon Fingers

Ingredients
1 kg (2 lb) salmon fillets cut in 2 strips (fingers)
Limes quartered for garnish
Marinade:
125 ml (1/2 c) light soy sauce
60 ml (1/4 c) unsweetened pineapple juice
60 ml (1/4 c) sherry
15 ml (1 tbsp) brown sugar
3 ml (1/2 tsp) ground garlic
1 clove garlic minced
10 ml (2 tsp) lemon juice
Cilantro Sauce:
250 ml (1 c) finely chopped cilantro 250 ml (8 oz) container of sour cream
15 ml (1 tbsp) fresh lime juice
15 ml (1 tsp) ground coriander seeds

Preparation
In a medium-sized bowl mix together marinade ingredients. Place salmon fingers skin side down, in a shallow glass or non-metallic dish and pour marinade over top. Cover and refrigerate for 1 to 2 hours. To prepare the Cilantro Sauce, mix together the cilantro, sour cream, lime juice and coriander seeds in a small bowl and refrigerate until serving.

Smoking Method
Using Oak flavor bisquettes, preheat the Bradley Smoker to 95C to 105C (200F to 220F). Place salmon fingers skin side down on oiled smoker racks and place in the smoker, opening the damper slightly. Smoke/cook for approximately 1 to 1-1/2 hours.

To Serve
Serve the salmon fingers with the cilantro sauce on the side, garnished with lime wedges.