Washington Sports Club, Fees

.... Home made smoked salmon gratin



This recipe was suggested to me .... a Christian friend known through the web .... and friends! Co-owner
Tervo. .. a sort of mecca for us fans to kitchen ....
when I got to know me: but you
Antonella "spade a spade"?? hihihhihi ....
not tell you how pleased I am .... miiiii recognize me ... oh well it happens naturally because Christ is a big fan of cooking and still frequents the web .... from that day on we became friends and it is a continuous exchange tips and recipes ..... and so ...
before Christmas ...
suggests to me this .....

For every 1 kg fresh salmon

100 grams brown sugar 100 grams

salt

spices to taste (I put pink pepper and dill)

Mix the salt ocean, brown sugar and spices in a pan of ceramics, which may contain fish. Divide salmon into two fillets, boned, without removing the skin (ask your fishmonger do it for you) and rub the mixture using a mixture of sugar and spices, salt, skin side first, then turn around and rub on the meat then mix them together with the skin side outside. Cover with plastic wrap and let marinate in the refrigerator for at least 24 hours to a maximum of 48, after which the salmon is ready to be smoked. If you do not have available the appropriate smoked pot, and in most cases, unfortunately so do the following: put in the oven at home an earthen jar (a jar) and the sawing of untreated wood and resin, place the salmon fillets previously washed with water fredda ed asciugati bene con la carta assorbente nella parte superiore del forno sopra una griglia,(dalla parte della pelle) accendere la segatura (non deve fare fiamma) e….via! Per quanto riguarda il tempo d’affumicatura è molto soggettivo, non è un caso che anche le fabbriche si distinguano l’una dall’altra anche per le diverse affumicature date ai loro salmoni…io ho seguito il consiglio di Cristiano e fatto affumicare tra i 45 e i 60 minuti, anche se c'è chi lo lascia anche 12 ore nel forno, avendo però l’accortezza di mettere tra la ciotola con la segatura e la griglia dove sono i filetti un’altra griglia con un contenitore con del ghiaccio. Finito il periodo d’affumicatura, lay the fillets on a work surface, brush with olive oil and wrap in plastic wrap or even better vacuum, after which they keep in the fridge ... it's a product that can be kept safely 30 days

Provatelooooooo be an incredibly satisfying feeling!