Smoked Salmon
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm 4
- Convotherm maxx pro
- Convotherm 4
- Convotherm maxx pro
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
2 Pieces
From Raw
Stage 1
0 °C
- Smoke
- 01:00 | -
R E C I P E
| 2 | pcs | Salmon Fillet |
| 50 | g | Sea Salt |
| 100 | g | Sugar |
| 4 | pcs | Lemon Skin, chopped |
| 4 | pcs | Lime Skin, chopped |
| 4 | pcs | Orange skin, chopped |
| 50 | g | Dill Leaf, chopped |
| 2 | tbs | Black Pepper Powder |
| 2 | tbs | Star Anis |
| 1 | tbs | Clove |
| Ingredients | ||
| Place Salmon in GN 1/1 skin face down, cover and rub with all ingredients, cover with plastic wrap, leave in chiller for 48 hours. Take out, discard all marinate ingredients, wash the salmon thoroughly and pat dry. Arrange the fillet in Frying basket. |
| 1. Food Preparation |
| Place Smoke Brickets (4 pcs), preheat oven as per oven setting, place ice cube in GN 1/1. |
| 2. Cooking Instruction |
| Served as Invividual Sliced or as part of a salad |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
