BBQ-smoked salmonwith Scotch Whiskey

Ideal for barbecue lovers. This is not difficult, but does take time!
With a big thank you to my husband :-)

Ingredients for 1 salmon

1 salmon fillet with skin (= half a salmon), carefully remove all remaining bones

For the brine

300g dark brown sugar (cassonade)
600g coarse sea salt
Lemon zest
Juniper berries
Mustard seeds
Bay leaves
Pepper corns

Extra needed

Smoking dust - we used apple wood
Scotch whiskey
Barbecue
Cold smoker 

Preparation

Step 1: Brine the Fish

This is a very old preservation method. The salt essentially draws the moisture out of the fish.

Mix the ingredients for the brine and place the salmon skin-side down. Pat the fish dry with kitchen paper. Place it on a draining tray (e.g., a stainless steel dish with holes) with a collection tray underneath. Cover the salmon with the brine and press down firmly. Cover with plastic wrap. Place a weight on top to ensure everything is pressed down evenly. For example, you can use a chopping board and one or two milk cartons as weights.

Refrigerate for 12 hours. You will notice the fish becomes leathery in texture. It is now ready to be smoked.

Step 2: Smoking the fish

Perform this step when it is cold outside, and ensure you have a thermometer on hand. Personally, I prefer to play it safe and only smoke the fish when the outdoor temperature does not exceed 18°C.

Rinse the fish thoroughly under cold running water and pat it dry again.

Place the fish in your smoker or BBQ. My husband uses a cold smoker attachment in his barbecue for this purpose. Be careful not to overfill or compact the smoker basket. Overfilling can cause the fire to spread to the next row.

Check regularly to ensure your cold smoker is still producing smoke. Allow the fish to smoke for about 5 to 6 hours. The longer you smoke it, the stronger the flavor will be.

The type of wood you use also affects the flavor. We prefer apple wood; beech wood, in our experience, is too strong for the delicate flavor of salmon.

Step 3: The Scottish Touch and Resting

Remove the fish from the barbecue or smokehouse. Place it back in your draining tray with the collection basin underneath. Lightly brush the fish with Scotch whisky, then cover and let it rest for 12 hours.

Step 4: Serving

Trim the fish by removing the dried-out edges, as these can have an overly strong smoky flavor.

Using a sharp knife (or a special salmon knife with dimples), slice the salmon into thin, even pieces. Serve as desired. Here are some serving suggestions:

• Mixed green salad with halved cherry tomatoes and a dollop of sour cream
• Chicory, apple, and chive salad
• On toasted crostini drizzled with olive oil and topped with diced tomatoes
• On blinis with a dollop of sour cream and a sprig of dill
• On rye bread spread with Philadelphia and garnished with extra-thin cucumber slices

Ith do shàth!