- 10 slices of salmon fillet (300g)
- 3g salt (1% of the weight of the salmon)
- A pinch of white pepper
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.
Remove the kitchen paper and arrange the salmon slices on a wire rack.
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.
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.
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.