“Cold Smoked” Salmon à la Montréal

“Cold Smoked” Salmon à la Montréal

“Cold Smoked” Salmon à la Montréal 400 296 The Original Dry Bag Steak

2-3 lb filet of nice, fresh salmon, skin on. Liquid smoke, 5ml per 500g of fish to brine. Sweet ground paprika for color.

Cure mixture:

  • 500g Turbinado sugar
  • 500g Kosher salt
  • 20g Montréal seasoning (see recipe)
  • 10g Freshly ground black pepper

Mix all of these together and keep in a Ziploc bag or Mason jar.

Method:
Remove bones from salmon fillet, sprinkle on paprika, rub into surface to provide deep red color. Place fillet into a resealable bag or container so that it rests flat. You can cut into two or four parts, as you wish. Add to fish 50% the weight of fish in curing mixture and the appropriate amount of liquid smoke. Toss to coat surface of fish well. Place in fridge for 7 days, and turn to redistribute cure each day. After 7 days, remove fish and lightly rinse under fresh cold water. Pat dry with clean paper towel. Vacuum seal fish into UMAi Dry® of the appropriate size. Refrigerate for about 12 days. Slice and serve.

Montréal Seasoning

  • 2 tsp paprika
  • 2 tsp crushed black pepper
  • 2 tsp kosher salt
  • 1 tsp granulated garlic
  • 1 tsp crushed coriander
  • 1 tsp dill
  • 1 tsp crushed red pepper flakes
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