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Type of dish: Fish
Number of persons: 4

No shortcuts this time, but a fun little project. With the vodka and beetroot, you get a spectacularly coloured salmon. Delicious

Cooking time: Short |

Preparation time: Short |

Temperature: Indirect using the cold smoke generator

What do you need?

  • 1 red beetroot, cooked
  • 1 whole salmon fillet (± 1.5 kg)
  • 450 g coarse sea salt
  • 225 g cane sugar
  • Further requirements
  • food processor
  • cold smoke generator
  • smoke dust (beech)
  • plate setter
  • plastic foil

These products can help you prepare this recipe!

Preparation method

Put the vodka and beet in the food processor and puree. Place the salmon in this mixture for at least 8 hours. By the way, you can use this technique, which creates a beautiful red
color, with all your salmon dishes. Rinse the salmon carefully and pat dry well.

Brine the salmon with the salt and sugar, also place a thin layer on the bottom of a dish, and place the salmon fillet on top.
Sprinkle the rest of the brine mixture over the salmon fillet and refrigerate for 12 hours. Carefully rinse the salmon again until all the salt is off and pat
dry. Refrigerate again for 12 hours to allow the salmon to dry thoroughly.

Light a cold smoke generator and fill it with smoke dust. Place it on the plate setter of The Bastard. Place the salmon fillet on the grid
of The Bastard and allow to smoke for at least 4 hours. Wrap plastic wrap around it and store at least overnight in the refrigerator.

The longer you wait, the more intense the smoke flavour.

If the outside temperature is above 15°C, or if the sun shines on the black Bastard , the temperature becomes too high to safely work with raw
salmon. In that case, fill a dripping pan with ice to keep the temperature of the salmon low.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!