Ingredients:
- 10 slices of salmon fillet (300g)
- 3g salt (1% of the weight of the salmon)
- A pinch of white pepper
Instructions:
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Sprinkle salt and white pepper on both sides of the salmon slices. Wrap them in kitchen paper and refrigerate for about 6 hours to remove excess moisture.
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Remove the kitchen paper and arrange the salmon slices on a wire rack.
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Place aluminum foil at the bottom of "KIWAMIYA Tei," add about 20g of smoking chips, and heat over medium to high heat for about 3 minutes until you see smoke.
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Set the wire rack inside, cover, and smoke over medium heat for 20 minutes. Flip the salmon slices and smoke for an additional 10 minutes.
Variation Recipes:
Smoked Salmon Toast Variation:
- Top toast with cream cheese, smoked salmon flakes, and avocado.
Smoked Salmon Flake Rice:
- Place smoked salmon flakes on top of white rice and enjoy.