Cold Smoked Salmon
Use this recipe with:
- 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
0 Full Trays
From Scratch
Stage 1
0 °C
- Smoke
- 01:30 | -
Stage 2
85 °C
- Combi-steam
- 00:30 | -
- 1
- 1
R E C I P E
| 1 | pcs | Atlantic Salmon |
| 1,15 | kg | Sugar, granulated |
| 450 | g | Salt, Kosher course ground |
| 115 | g | Paprika, ground (optional) |
| 115 | g | Garlic, granulated |
| 4-6 | each | Bradley - Apple Smoker Pucks |
| Ingredients | ||
| 1. Mix below ingredients thoroughly for curing 2. Coat the bottom of a 2” hotel pan with the curing mix 3. Place the salmon filet skin side down on curing mix 4. Liberally cover the flesh side of the salmon with remaining curing mix 5. Cover with plastic film and place in refrigerator to cure for 12-24 hours 6. Remove from cooler and rinse thoroughly 7. Allow to air dry under refrigeration for at least 12 hours and up to 24 hours – tip: speed this process by placing directly in the airflow in refrigerator –This step is crucial to creating a pellicle for the smoke to adhere to |
| 1. Food Preparation |
| Follow Convotherm 4 cook profile below ** Be sure to add a tray of ice cubes on the bottom rack in oven to perform a true cold smoke environment** See image above for reference |
| 2. Cooking Instruction |
| Serve this smoked salmon with your favorite accompaniments. The salmon will pair well with greens, pickled vegetables, aioli and a crisp crostini. |
| 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.
