Oscar's hot smoked salmon
Servings: 8
Ingredients
A whole side of salmon
Generous grinding of NOMU Seafood & Fish Grinder
Generous grinding of NOMU Sea Salt and Black Pepper
2 large handfuls of charcoal
Weber, or anything that can be closed and sealed properly
A few good double handfuls of lemon leaves
Directions
Season the salmon with the NOMU Seafood Grinder, salt and pepper.
Light the charcoal in the Weber. When the coals are ready, they will be covered in white ash and not have a too fierce heat. With some large tongs, spread the coals to either side of the Weber so that there is a channel above which the salmon can be placed. Toss the lemon leaves into the coals. Oil a grid and place on top of the coals allowing for some room between the grid and the coals. Carefully place the salmon on the gird and working quickly, cover with the lid and close all vents.
The smoking process with take between 20-30 minutes to cook a whole side of salmon, depending on the thickness of the cut.
Best eaten straight away with some delicious sourdough bread and a lemony mayo.
Ingredients
A whole side of salmon
Generous grinding of NOMU Seafood & Fish Grinder
Generous grinding of NOMU Sea Salt and Black Pepper
2 large handfuls of charcoal
Weber, or anything that can be closed and sealed properly
A few good double handfuls of lemon leaves
Directions
Season the salmon with the NOMU Seafood Grinder, salt and pepper.
Light the charcoal in the Weber. When the coals are ready, they will be covered in white ash and not have a too fierce heat. With some large tongs, spread the coals to either side of the Weber so that there is a channel above which the salmon can be placed. Toss the lemon leaves into the coals. Oil a grid and place on top of the coals allowing for some room between the grid and the coals. Carefully place the salmon on the gird and working quickly, cover with the lid and close all vents.
The smoking process with take between 20-30 minutes to cook a whole side of salmon, depending on the thickness of the cut.
Best eaten straight away with some delicious sourdough bread and a lemony mayo.
Ingredients
A whole side of salmon
Generous grinding of NOMU Seafood & Fish Grinder
Generous grinding of NOMU Sea Salt and Black Pepper
2 large handfuls of charcoal
Weber, or anything that can be closed and sealed properly
A few good double handfuls of lemon leaves
Directions
Season the salmon with the NOMU Seafood Grinder, salt and pepper.
Light the charcoal in the Weber. When the coals are ready, they will be covered in white ash and not have a too fierce heat. With some large tongs, spread the coals to either side of the Weber so that there is a channel above which the salmon can be placed. Toss the lemon leaves into the coals. Oil a grid and place on top of the coals allowing for some room between the grid and the coals. Carefully place the salmon on the gird and working quickly, cover with the lid and close all vents.
The smoking process with take between 20-30 minutes to cook a whole side of salmon, depending on the thickness of the cut.
Best eaten straight away with some delicious sourdough bread and a lemony mayo.
Ingredients
A whole side of salmon
Generous grinding of NOMU Seafood & Fish Grinder
Generous grinding of NOMU Sea Salt and Black Pepper
2 large handfuls of charcoal
Weber, or anything that can be closed and sealed properly
A few good double handfuls of lemon leaves
Directions
Season the salmon with the NOMU Seafood Grinder, salt and pepper.
Light the charcoal in the Weber. When the coals are ready, they will be covered in white ash and not have a too fierce heat. With some large tongs, spread the coals to either side of the Weber so that there is a channel above which the salmon can be placed. Toss the lemon leaves into the coals. Oil a grid and place on top of the coals allowing for some room between the grid and the coals. Carefully place the salmon on the gird and working quickly, cover with the lid and close all vents.
The smoking process with take between 20-30 minutes to cook a whole side of salmon, depending on the thickness of the cut.
Best eaten straight away with some delicious sourdough bread and a lemony mayo.
