Smoked salmon and halibut
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
3-4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Dutch oven, baking paper, bowl, smoking powder
Ingredients
• 1 half salmon
• 1 halibut half
• 70 g salt
• 1000g water
• 1 onion, cut into rings
• 4 bay leaves
• 1 tsp peppercorns
• 1 tsp dill (fresh or dried)
• 30 g fish seasoning of your choice
• Baking paper
Accessories are available in our shop!
preparation
➊ Marinate both fish in a brine of 1:7 salt/water for 12 hours. Add onion, bay leaves, peppercorns, dill and fish seasoning of your choice.
➋ Dry both fish for 1-2 hours before smoking.
In the meantime, prepare the pot. You can use gas, coal or wood as a heat source. Just don't let the temperature exceed 90°C.
➌ Spread some smoking dust on the bottom of the Dutch oven (beech, fruit tree, old wine or whiskey barrel dust). Place a cast iron stacking rack or a Dutch oven lid inside.
➍ Place baking paper on top so that the fish doesn't stick. Now place the fish on top and cook in the hot smoke for about 30-40 minutes. After another 30 minutes of resting, the fish is ready to serve. Serve with some delicious bread and beer. Enjoy!
TIP from Thomas: The most important thing when smoking is the smoking flour (preferably beech or alder). This gives the fish the flavor! Don't use too much flour, otherwise the fish will be bitter. A handful of flour is enough.
Recipe from MR.POT's Food Travel
This recipe comes from Thomas Drumm (Ghostkiter Buggyschule), Cuxhaven, Lower Saxony. More delicious recipes with the MR. POT hiking Dutch oven can be found in the Facebook group. Join the group HERE and join in!
