Hot smoked salmon, like in Sweden

Hot smoked salmon and potato salad

This summer, I spent 2 weeks in Sweden and I came back wanting to cook smoked salmon. But not the one we usually find at home and that we are used to eating. This is cold smoked.
In Sweden, you can enjoy hot smoked salmon, varmrökt lax. In this case, they cook and smoke at the same time. As you can imagine, it’s delicious. But above all, this method is relatively simple to set up at home, with little equipment. Anyway, that’s what I said to myself when I got back from this trip.
Well, it’s actually even easier than I thought. I have already made it several times, simplifying the method as much as possible, and the result delighted me. It is certain that I will make some again and again, especially for Christmas. I have already spotted a few tips and recipes that should be very enjoyable.

In the meantime, I suggest you start with this recipe, really very simple and which already gives a great result. To try is to adopt!

To do this, I used my cast iron wok. You could also use a casserole dish. I bought a cake pan, which fits perfectly, and which allows the salmon to be placed in the middle of the wok.
To protect the wok, I put the shavings on a sheet of aluminum foil. If you reserve the wok (or casserole) for this use, it is not necessary.
I had cedar shavings specifically purchased for this purpose a few years ago and never used. I mixed them with dried rosemary sprigs. You can also use oak chips and other aromatics.

The pre-salted salmon is simply placed on these flaming chips. Once the lid is on, the flames stop and give way to smoke. The salmon cooks slowly, without direct contact with the heat of the wok and is deliciously flavored. It takes about twenty minutes for small fillets. I do not take the temperature at the heart of the net. To keep it simple, I do it by eye. You can see the change taking place in the photos.

All that remains is to taste. This salmon can be eaten hot, warm or cold.
I served it warm with potato salad, cucumber and sour cream. Hot, it took place in a Nordic burger. And cold, the smoky aromas are even more present and it is delicious in all salads. I like !

Hot smoked salmon, like in Sweden:

4 salmon fillets
100 g coarse salt
1 tbsp sugar
pepper

Remove the edges.
Put the salt and sugar in the bottom of a dish, and lay the fillets flesh side down on this salt, coating them well.
Leave like this for about 1 hour 30 minutes, in a cool place.

Rinse them, dry them, pepper them and leave them in the fridge until ready to cook. They can spend the night like this.

Place them on the rack, spacing them apart.

Place aluminum foil, cedar shavings and dried rosemary in the bottom of the wok.
Heat the wok. When it is very hot, light the chips lightly with a torch or a long match.
Place the grid and close the lid.
Maintain a medium temperature, and leave like this, without lifting the lid for about 20 minutes.
It’s ready !

Hot smoked salmon step by step

Potato salad:

1 kg firm potatoes

1 to 2 lemons

olive oil

capers

dill

1/2 cucumber

120 ml full cream

Peel and cut the potatoes.

Steam them until tender.

Let cool.

Season them, and add about 2 tbsp of lemon juice. add a good drizzle of oil.

Add capers and dill. To mix together.

Cut the cucumber into thin slices. Season.

Mix the cream and 1 teaspoon of lemon juice. It will thicken.

Serve with warm smoked salmon and cream.

Hot smoked salmon, potatoes, cucumbers and dill
To finish: do not hesitate to make a good quantity. it keeps refrigerated for several days. It will then be perfect for all your salads.

Of course, preferably choose a good salmon.
You can sometimes find hot smoked salmon, but the price is quite high. It will always be more economical to choose a good salmon and make it yourself.

The most complicated part of this recipe is finally finding a rack that fits the casserole dish.

I bought the cedar chips at a kitchen supply store. I have a quantity that will allow me to smoke a certain number of times.

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