Who has not dreamed of smoking their own salmon? Here's a daring and tasty way with smoked salmon casserole
Ingredients for 4 persons :
- 500 g of salmon fillets with the skin on
- 2 tbsp. to s. spices for fish
- 2 tbsp. sawdust (preferably untreated beech)
- 2 sprigs of dried fennel
- 1 lemon
Smoked salmon casserole recipe
Using tweezers, remove the ridges from the fillets.
Sponge them up with paper towels.
The drier the fish, the better.
Rub the salmon with the spices. Cover and let stand.
Take a casserole dish in which you can place a cooking basket or a stainless steel grid.
Place the sawdust in a small pile on the bottom with the fennel and lemon cut into pieces. Place the grid on top.
Place a sheet of baking paper and the salmon, skin side down.
Place a few lemon slices on top.
Place the casserole dish on the fire so that the sawdust begins to smoke. Close it tightly.
Leave to smoke for 15 to 20 minutes over medium heat.
The flesh of the salmon should still be shiny orange on the inside, but should come off. If not, continue smoking. Take out the salmon, place it on a dish, cover with aluminum foil and let stand 15 min.
Sprinkle with a few drops of lemon juice, collected in the casserole dish.
Serve with wild rice.
Enjoy your meal !
Photo credit: © Le Creuset - Borgerhoff & Lamberigts