Smoked salmon with white beer and maple syrup
- Preparation 4 h
- Refrigeration 42 h
- Servings 12 and +
- Freezing Absolutely
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Making homemade smoked salmon is so easy and so motivating! In addition, there is beer and maple syrup in it! I put a high level of difficulty because you still have to own some basic notions about smoking. If you are used to smoking, this recipe will be very easy for you. Do not own a smoker? Here is a video that explains how to make one with a cardboard box! https://youtu.be/Tw9HELrUBhI
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Ingredients
- 1.5 kg of ultra-fresh salmon fillets with skin
- 1/3 cup coarse salt
- 1/3 cup brown sugar
Beer marinade
- 1/3 cup Blanche de Chambly beer
- 1/4 cup maple syrup
- 1 teaspoon ground bay leaf
- 1 teaspoon ground pepper
Equipment needed:
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Preparation
- Place the salmon fillets in a large airtight bag. Set aside.
- In large bowl, add salt and brown sugar then mix. Spread the mixture over the salmon flesh and rub to cover.
- Remove the air from the bag, seal and reserve in the fridge for 24 hours. Flip the bag 2 to 3 times during this period. Remove the salmon from the bag and drain off the juice. Keep the bag.
- Rinse salmon well under cold water to remove all salt. Put the salmon back in the bag and set aside.
- In a large bowl, add ingredients for marinade and mix. Pour over the salmon and mix. Remove the air from the bag, seal and reserve in the fridge for 12 hours or overnight. Remove salmon from the bag and sponge with paper towels.
- Cold smoke with hickory pellets for 3h30 to 4h. (It is important to keep the temperature below 20°C to prevent the formation of bacteria.) Rinse the salmon under cold water and pat well with paper towels.
- Place on a plate, flesh up, and let stand in the fridge in the open air for 6 hours. Wrap in cellophane paper and leave to rest in the fridge overnight. Slice thinly and eat!
Our sommeliers suggest
Gatito Loco Rioja 2022
Ebro Valley, Spain
The Gatito Loco Rioja, a Spanish white made from viura and white tempranillo, does the job of a squeeze of lemon on smoked salmon: its freshness cuts the richness of the fish and clears the salt and smoke from your mouth. The maple and brown sugar stay gentle, and the wine doesn't try to steal the show. Bring out some rye bread.
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Boson de Higgs, 3.8%
Hopfenstark
Homemade smoked salmon with maple asks for a beer that isn't afraid of smoke. This smoked wheat beer has plenty, plus a citric acidity that lightens the fatty fish. Serve it as an aperitif, with crackers and sour cream.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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