Smoked salmon

How to make it

1. 1

   The salmon is neither scraped nor washed; open it along the back, not on the belly, and cut off the tail.

2. 2

   While cutting it open, let a sharp but not pointed knife follow the underside of the backbone; then cut the backbone away on the other side.

3. 3

   Wipe the blood away with a cloth — not water.

4. 4

   Scatter a thick layer of salt and sugar onto a large wooden board, lay the salmon skin side down, cover it completely with salt and sugar, and lay another board on top.

5. 5

   The next day put a light weight on it; the salmon lies like this for 2 1/2 days and nights; make sure it is covered with salt the whole time.

6. 6

   After 2 1/2 days and nights, brush the salt away and wash the salmon with 1/2 dcl cognac, in which 1 teaspoon of finely pounded saltpetre has been dissolved.

7. 7

   On the skin side the salmon is spread open with the help of 2 splints; the upper end is tied to a stick with twine.

8. 8

   The salmon is now smoked for 8 hours with cold smoke; juniper underneath and nettle on top is good.

9. 9

   When it is done smoking, lay it on a rack, do not let it hang; after 6 days it can be eaten.