Salmon from the smoker

Salmon from the smoker

1. Start with the brining of the salmon. You do this by filling a large bowl with a liter of cold water. Then add 80 grams of salt and mix the salt and water. Place the salmon in the bowl and let it marinate for half an hour in the salty water. After half an hour, rinse the fish briefly with cold running water and then pat the fish well dry.
2. Prepare your smoke oven for use. Spoon two tablespoons of smoke moth into the pan. You can of course choose the taste of the smoke moth yourself. Beech, olive and lemon fit well with the taste of the salmon. Then place the drip tray and the smoking rack in the pan and turn the heat source on a high heat (70 to 90 degrees Celsius) until the smoke moth begins to smoke. Place the salmon in the pan and close the lid. Then turn off your heat source.
3.  Let the salmon smoke for 20 to 30 minutes, this depends on the thickness of the fish. While you let the fish smoke quietly, you can make the basil mayonnaise. Cut the basil into small strips and mix it through the mayonnaise. To dilute the sauce a little you can add a few drops of water. Also add pepper and sauce to taste.
4.  Remove the salmon from the oven and place it on the plate, divide the basil mayonnaise and sprinkle some coarse sea salt over the salmon to strengthen the smoke taste. You can also let the salmon cool first and then serve.