Board to make smoked food

61 pc

800 g/pc

http://sites.google.com/site/woodinthegardenildare...

A new feature is the incense board, which we recommend for grilling fish, vegetables and meat


2 cm thick, 20 x 30 cm, planed alder wooden planks

Smoked salmon fillet
Ingredients:
1 salmon fillet
freshly ground black pepper to taste
1/8 cup brown sugar
1/2 teaspoon salt
1 tablespoon water
Preparation:
The fillet is soaked in the brine for at least 4 hours (but it is best left in it overnight). Put the alder plank board in clean water, place a heavy object on top to immerse.
Preheat an outdoor grill to 160-180 ° C (preferably with the top of the oven) Remove the fillets from the brine, rinse with clean water and wipe dry. Take the board out of the water, place the fish on it, sprinkle with freshly ground black pepper. Carefully place the board with the salmon on the grill rack and approx. Keep evenly warm for 2 hours. After an hour and a half, check the fish with a needle test. If we find it suitable, lubricate the salmon abundantly with the paste mixed with brown sugar and water for the last 30 minutes.
The smoked salmon prepared in this way remains juicy and gets an excellent taste from alder wood.
I wish you a good appetite!