📝 About This Recipe
Originating from the rugged coastlines of Northern Germany, Stremellachs is a celebrated delicacy known for its distinct 'Stremel' (strips) shape and aromatic hot-smoke finish. Unlike cold-smoked salmon, this version is smoked at higher temperatures, resulting in a flaky, succulent texture infused with deep beechwood notes. It is a rustic yet sophisticated dish that captures the essence of the Baltic Sea, perfect for a gourmet brunch or a traditional German evening meal.
🥗 Ingredients
The Salmon
- 1 kg Fresh Salmon Side (skin-on, pin bones removed)
The Dry Brine (Cure)
- 100 grams Coarse Sea Salt (non-iodized)
- 50 grams Granulated Sugar (helps with caramelization and color)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 5-6 pieces Juniper Berries (crushed to release oils)
Traditional Toppings
- 2 tablespoons Black Peppercorns (cracked for the 'Pfeffer-Stremel' variety)
- 1 tablespoon Mustard Seeds (yellow or brown)
- 1 tablespoon Dried Dill (for a herbal finish)
- 2 tablespoons Maple Syrup or Honey (for brushing)
Smoking Materials
- 2-3 cups Beechwood Chips (soaked for 30 minutes)
- 2 pieces Dried Juniper Branches (optional, for authentic aroma)
👨🍳 Instructions
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1
Rinse the salmon side under cold water and pat it thoroughly dry with paper towels. Place it on a clean cutting board.
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2
Cut the salmon vertically into long strips (Stremel) about 3-4 cm (1.5 inches) wide. Keep the skin on to hold the strips together during the smoking process.
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3
In a small bowl, mix the sea salt, sugar, cracked peppercorns, and crushed juniper berries to create the curing rub.
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4
Place the salmon strips in a shallow glass dish and rub the salt mixture evenly over the flesh side. Cover with plastic wrap and refrigerate for 4 to 6 hours (or up to 12 for a firmer texture).
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5
After curing, rinse the salmon strips under cold water to remove excess salt. Pat them very dry. This is crucial for forming the 'pellicle', a tacky surface that helps smoke adhere.
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6
Place the strips on a wire rack and let them air-dry in a cool spot or in the refrigerator for 1 hour until the surface feels slightly sticky.
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7
Prepare your smoker or grill for indirect cooking. Aim for a steady temperature of 70°C to 85°C (160°F to 185°F). Authentic Stremellachs is hot-smoked, not cold-smoked.
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8
Lightly brush the top of the salmon strips with a thin layer of maple syrup or honey. This acts as a 'glue' for the toppings.
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9
Sprinkle your desired toppings onto the strips. Traditionally, some are left plain, some covered in cracked pepper, and others with mustard seeds or dill.
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10
Add the soaked beechwood chips (and juniper branches if using) to the coals or smoker box.
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11
Place the salmon strips on the grill grate, skin side down. Close the lid and smoke for 60 to 90 minutes. The internal temperature of the salmon should reach 60°C (140°F).
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12
The salmon is done when the flesh is opaque and flakes easily with a fork, but remains moist in the center. The exterior should have a beautiful golden-amber hue.
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13
Remove from the smoker and let it rest for at least 15 minutes. Stremellachs is traditionally served warm or at room temperature.
💡 Chef's Tips
Always use beechwood for the most authentic German flavor profile; fruitwoods are a good secondary substitute. Don't skip the air-drying phase; the 'pellicle' is what creates that signature glossy, smoked appearance. Ensure your smoker temperature doesn't exceed 90°C (195°F), or the albumen (white protein) will leak out, making the fish look messy and dry. If you don't have a smoker, you can use a kettle grill with wood chips placed on one side of the charcoal. For a 'Nordic' twist, add a teaspoon of finely grated lemon zest to the salt cure.
🍽️ Serving Suggestions
Serve warm with 'Bratkartoffeln' (German fried potatoes) and a dollop of fresh horseradish cream. Pair with a crisp, dry German Riesling or a cold Pilsner to cut through the richness of the fats. Enjoy on a slice of dark, buttered rye bread (Schwarzbrot) for a classic 'Abendbrot' experience. Accompany with a side of cucumber salad (Gurkensalat) dressed in dill and vinegar to provide a refreshing contrast. Flake leftover Stremellachs into a creamy pasta sauce or over a fresh green salad.