🇮🇪 Ireland recipe
Smoked Salmon
Irish smoked salmon is considered among the finest in the world, with producers in Connemara, Burren, and West Cork smoking wild and organic Atlantic salmon over oak chips and sometimes peat to create a uniquely Irish flavor. While you can simply buy magnificent pre-smoked salmon, curing and smoking your own at home is a deeply rewarding process. This recipe produces a silky, delicately smoky salmon that rivals any you can buy.
Prep30 mins + 24 hrs cure
Cook6-12 hrs smoking
Serves8
Difficultymedium
Ingredients
- 1kg fresh Atlantic salmon fillet, skin on, pin bones removed
- 200g fine sea salt
- 100g soft brown sugar
- 1 tablespoon cracked black peppercorns
- Zest of 2 lemons
- 1 tablespoon chopped fresh dill
- Oak wood chips for smoking
- For serving:
- Capers
- Thinly sliced red onion
- Lemon wedges
- Creme fraiche
- Irish brown bread and butter
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 240
- Protein
- 22 g
- Carbs
- 4 g
- Fat
- 14 g
