Whiskey Smoked salmon
The whiskey in this recipe adds a wonderful depth of flavour to the salmon accentuating the smoky notes. There's no sharp harshness from the alcohol as the smoking process mellows it out. All you need is some good New York style bagels and cream cheese and you are good to go!
500g salmon
50g salt
30g brown sugar
If using a larger piece of salmon then double the amounts for the cure
Mix the salt and the sugar together thoroughly before adding the whiskey and stir through
Pour a little of the mixture into a baking tray and place the salmon flesh side down and pour over the rest of the cure
Cover with cling film and place in the fridge for 36 hours, turning the salmon every 6 hours or so to ensure an even cure
After 36 hours, wash off the cure and place on a raised cooling rack uncovered (this helps air circulate underneath) and place back in the fridge for 12 hours
Set up your cold smoker, I used beech wood shavings and smoke for 6 hours, if the salmon is larger then smoke for longer (for 750g 9 hours, for 1kg 12 hours)
Once the smoking is complete, place on a tray in the fridge covered in cling film for 24 hours to allow the smoke flavours to mellow
I like to serve this with cream cheese on bagels or with creamy scrambled eggs
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