hot-smoked salmon with pasta cream sauce.

Sheesh, I haven’t cooked anything remotely interesting lately. Seems my inspiration has run a bit dry…

I did however decide to hot-smoke my own salmon fillets the other day. I looked up some recipes, and most indicated that one should start the night before. Which of course I didn’t have time for…

I also didn’t have a smoker.

Right. So I decided to MacGuyver this smoking thing, and made my own smoker.

So here’s what I did:

I took the salmon fillets, which were defrosted and placed them on the following:
I lined foil with glad wrap, and put salt and brown sugar in the shape of the fillets. Then I put the fillets on top of that, and sprinkled salt and brown sugar on top.

Then I wrapped the fillets up, and placed them between wooden boards, and stacked my heaviest cookbooks on top. I left them there for about an hour.

While the fillets were getting cozy with the cookbooks, I lined a roasting tin with ALL the foil. Enough foil to also cover the top. I pre-heated the oven to 180 degrees celcius, and after lining, I sprinkled some woodchips (that I soaked in water for 30 minutes) and rooibos tea in the bottom.

When the salmon and the cookbooks had enough of each other, I placed them on the roasting rack in the roasting tin, covered it airtight (you don’t want smoke to escape), and put it into the oven.

30 minutes later I had really beautiful smoked salmon fillets that I served with homemade tagliatelle and a creme fraiche and dill sauce. The salmon flaked beautifully, and it was so yum, even if I have to say so myself.

Seems like the MacGuyver method worked 😛

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