Smoked salmon

How to make it

1. 1

   The salmon is not scraped, not washed, not opened along the belly, but is cut with a sharp knife in along the back, following the underside of the backbone («split open»), and the backbone is cut away. First the head and tail are cut off.

2. 2

   Then the innards are taken out, and the fish is carefully dried with a clean, dry cloth.

3. 3

   On a board, lay a thick layer of mixed salt and brown sugar. Place the skin side down and scatter an equally thick layer of the mixed salt and brown sugar over the top; lay a board on top, and set the fish in a cool place until the next day.

4. 4

   The next day, apply a light weight; it should sit 2 1/2 days.

5. 5

   Then wipe off all the salt, and wash the fish in 1/2 dl cognac in which 1 teaspoon of saltpetre has been dissolved; smoke in cold smoke for 8 hours.

6. 6

   When it is smoked, lay it on a rack and it is ready to use after 6 days. The proportion of salt to sugar is 1/2 l salt, 2 dl brown sugar.

7. 7

   Split the head and put it on for stock together with the backbone. Scrape the tail, cut it into finger-thick slices, wash and boil them. Put them over in boiling, salted water together with the roe, which must boil longer. Take up and pour the stock over.

8. 8

   The head and the fish pieces are served with horseradish sauce.