How to Smoke Spiced Salmon in the Nordic Ware Smoker

I was thrilled that our friend Loreto, from the food blog Sabores de Colores, presents us this tasty and flavorful smoked salmon recipe. It excites me because it shows how easy it can be to give fish or meat a super special (and in this case spiced!) touch. She achieves it thanks to the Nordic Ware smoker, a utensil that leaves no one indifferent, and whoever dares to try it becomes addicted to transforming fish, meat or vegetables into unique, tender and beautifully flavored pieces.

Loreto, already experienced with the smoker, pairs this salmon with a flavored crème fraîche that will give you lots of options.

Autumn has arrived and you start craving dishes that transport you to the woods — can you imagine preparing your favorite recipes with smoky touches, wood aromas...?

And saying 'woods' doesn't mean everything has to be meat; today I present a spiced and smoked salmon; smoked in the Nordic Ware smoker, it cooks with the smoke from wood chips and you can't imagine what a great delight it is.

On this occasion we'll cure the salmon for an hour before smoking it so it picks up added aromas in addition to the wood notes we'll get from the smoker.

It's a dish as simple as it is delicious that without a doubt can become part of an informal dinner or even a festive meal — you know that will always depend on how we choose to serve it.

INGREDIENTS

For the smoked salmon:

• 550 gr salmon in one piece
• 350 gr coarse salt
• 175 gr muscovado sugar
• 1 tablespoon ground cayenne
• 1 tablespoon grated ginger
• 1 tablespoon lime zest
• Juice of 1 lime
• 250 ml water
• 2 tablespoons wood chips

For the flavored crème fraîche:

• 250 gr crème fraîche
• Freshly ground pepper
• 1 tablespoon chopped cilantro
• 1 teaspoon lime zest

METHOD

1. In a bowl mix the coarse salt, sugar, grated ginger, cayenne and lime zest.

2. Spread one third of the mixture on a large plate or tray, place the salmon on the mixture skin-side down. Then cover with the remaining two thirds. Press lightly and let cure for one hour in the fridge.

3. After an hour remove the salmon from the fridge, rinse the piece under the tap, dry with paper towels and place on the smoker's perforated tray.

4. Finally, once the salmon has cured, place two spoons of wood chips in the bottom of the smoker. Next, place the liquid pan, pour in the 250 gr of water and the lime juice (in this case it is necessary to smoke with liquid so the salmon stays juicier), place the tray with the salmon on top and cover. Light the heat and cook for 15 minutes. (Don't let the smoker exceed 100ºC, you can monitor it with the built-in thermometer; if you see it going over, just lower the heat.)

5. While the salmon smokes I encourage you to prepare the flavored crème fraîche — they're the perfect match. To make it it's as easy as mixing the ingredients in a bowl and adjusting with pepper.

You can serve the salmon hot, warm or cold, accompanied by the crème fraîche — it's delicious any way. But it's important that you don't expect the type of salmon found in supermarkets; the one I offer you today is a juicy salmon with woodsy notes that make it an authentic temptation.