Cold-smoked salmon

A basic recipe for one of the most famous salmon preparations. Vary this recipe by using different types of sugar, such as light or dark-brown sugar or different types of spices and herbs.

Recipe makes approximately 2.4kg.

Cold-smoked salmon

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coarse salt



cane sugar



mustard powder



sides of salmon (approx. 2.4 kg)

Preparation method

  • Mix the salt, sugar, and mustard powder. 
  • Place the side of salmon in the mixture and leave to marinate for twelve hours.
  • Rinse the salmon and pat dry.
  • Light some woodchips in a smoker pan until they start to smoke.
  • Place the salmon on a grill in the centre of the oven.
  • Place a container with ice underneath the salmon.
  • Place the smoker pan at the bottom of the oven and close the door.
  • Smoke the salmon for ten hours in a cold oven set to under 30°C.

Serving suggestions

  • As a component in a starter with egg, capers, green herbs, and sour cream.
  • As a component in an amuse-bouche or starter with blinis, crème fraîche, and caviar.
  • In an amuse-bouche or starter with röstis and quail eggs.
  • As part of a sandwich with cream cheese and chives.

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