The final recipe in Rob’s three part salmon series is, of course, the smoked salmon! A kiwi classic, smoked fish makes for a fantastic starter and the incredible flavour and texture of salmon just takes this dish to a whole new level.
- Salmon Fillet Pinboned
- 2 1/2 Cups Brown Sugar
- 1 1/2 Cups Unionised Salt
- 1L Cold Water
Mix together sugar salt and water to create a brine
Cover salmon in brine and leave for 3 hours or overnight in fridge.
Heat smoker to 120-150 degrees. When ready to cook, towel dry the salmon and place in smoker skin side down.
Cook until the salmon is flaky (approx 15-20 mins).
Serve hot and enjoy!