📝 About This Recipe
Experience the gold standard of the smoking world with this authentic Scottish-style cold-smoked salmon. This method utilizes a dry cure of sea salt and Demerara sugar to draw out moisture, followed by a long, cool bath in aromatic oak smoke to achieve a buttery, melt-in-the-mouth texture. Perfectly balanced between salty, sweet, and smoky, this recipe pays homage to the misty lochs and ancient smokehouses of the Scottish Highlands.
🥗 Ingredients
The Fish
- 2.5 pounds Fresh Scottish Salmon Side (Skin-on, pin bones removed, sushi-grade quality)
The Signature Dry Cure
- 2 cups Coarse Sea Salt (Do not use table salt)
- 1.5 cups Demerara Sugar (Provides a deep, molasses-like sweetness)
- 2 tablespoons Black Peppercorns (Toasted and coarsely cracked)
- 1 tablespoon Dried Juniper Berries (Crushed to release oils)
- 1 bunch Fresh Dill (Finely chopped)
- 2 tablespoons Lemon Zest (From about 2 large lemons)
Smoking Aromatics
- 4 cups Oak Wood Chips or Sawdust (Traditional Scottish choice)
- 1/4 cup Dried Peat Moss (Optional, for an authentic Islay-style earthy aroma)
👨🍳 Instructions
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1
Thoroughly rinse the salmon side under cold running water and pat it extremely dry with paper towels. Place it skin-side down on a clean cutting board and ensure all pin bones have been removed using tweezers.
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2
In a medium bowl, combine the sea salt, Demerara sugar, cracked peppercorns, crushed juniper berries, chopped dill, and lemon zest. Mix well until the cure resembles damp sand.
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3
Lay out a large piece of plastic wrap. Spread one-third of the cure mixture onto the plastic in the shape of the fish. Place the salmon skin-side down onto the salt bed.
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4
Pack the remaining cure mixture over the flesh side of the salmon, ensuring the entire surface is covered in a thick, even layer. Wrap the fish tightly with multiple layers of plastic wrap.
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5
Place the wrapped salmon in a shallow tray. Place another tray on top and weigh it down with a few heavy cans or a brick. Refrigerate for 12-16 hours; the salt will draw out moisture, creating a liquid brine within the wrap.
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6
Unwrap the salmon and discard the brine. Rinse the fish thoroughly under cold water to remove all salt and sugar. Pat it completely dry—this is crucial for the next step.
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7
Place the salmon on a wire rack set over a baking sheet. Return it to the refrigerator, uncovered, for 4-6 hours. This develops the 'pellicle,' a tacky outer layer that allows the smoke to adhere properly.
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8
Prepare your cold smoker. Ensure the temperature remains below 80°F (26°C). If using a standard grill, use a cold smoke generator maze filled with oak sawdust.
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9
Place the salmon in the smoker. Smoke the fish for 10 to 15 hours depending on your preference for smoke intensity. For a traditional Scottish profile, 12 hours is the sweet spot.
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10
Once smoking is complete, remove the salmon. Do not eat it immediately! The smoke flavors need time to mellow and penetrate the center of the fillet.
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11
Wrap the smoked salmon tightly in parchment paper and then plastic wrap. Let it rest in the refrigerator for at least 24 hours before slicing.
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12
To serve, use a long, flexible thin-bladed knife. Slice the salmon horizontally against the grain into paper-thin translucent sheets, starting from the tail end.
💡 Chef's Tips
Always use the freshest, highest-quality salmon possible, as the cold-smoking process does not 'cook' the fish with heat. If your smoker temperature rises too high, place a pan of ice between the smoke source and the fish to keep the air cool. Never skip the pellicle-drying stage; without that tacky surface, the smoke will simply roll off the fish instead of flavoring it. For the best slicing results, place the salmon in the freezer for 20 minutes before you begin to firm up the fats. If the salmon tastes too salty after curing but before smoking, soak it in cold water for 30 minutes to leach out excess salt.
🍽️ Serving Suggestions
Serve on toasted dark rye bread with a thick layer of unsalted cultured butter and a squeeze of lemon. Classic style: Layered on a toasted bagel with cream cheese, capers, and thinly sliced red onion. Pair with a glass of chilled dry Riesling or a peaty Islay Single Malt Scotch Whisky to echo the smoke. Fold into scrambled eggs with fresh chives for the ultimate luxury Scottish breakfast. Arrange on a platter with pickled cucumbers, crème fraîche, and sprigs of fresh dill.