This text is part of the special Pleasures notebook
Is it possible to hot smoke without having access to a campfire, a smoker or even a barbecue? Absolutely, according to chef Maxime Lizotte, who created this recipe suitable for everyone.
Preparation time: 45 minutes
Smoking time: 4 x 30 minutes
Rest time: 3 nights
Ingredients
2.2 pounds (1kg) salmon fillet, skin removed
1 cup (250 g) fine maple sugar
1 cup (250 g) coarse salt (or pickling salt)
Material
1 cooler
1 grid narrow enough to fit into the cooler
4 Mason jars to raise the rack in the cooler
1 smoke gun
1 bag of untreated maple wood chips
1 bag of ice cubes, equivalent to at least 16 cups (3.64 liters)
Preparation
1. Generously coat the salmon fillet with maple sugar.
2. Place the fish in a dish previously lined with salt, then cover it with the rest of the salt. Take care to put less salt on the thinner parts of the fillet. Leave the brine to act at least overnight.
3. Once brining is complete, rinse the fish in cold water and pat dry with absorbent paper.
4. Place the fish on a clean rack with a container underneath, and let it air dry in the refrigerator overnight. This step will allow the smoke to adhere well to the flesh of the fish.
5. The big day has arrived! In a cooler, place mason jars in the four corners of the cooler, and fill the bottom with ice. Place a rack over the containers and place the fish on the rack.
6. Using a smoke gun and maple wood chips, fill the closed cooler with smoke using its exhaust hole. Repeat this operation four times, every 30 minutes.
7. Place the fish in the open air in the refrigerator until the next day. All that remains is to enjoy!
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.