Beetroot (and any other interesting) cures for smoked salmon

[Europa1]

A while back I invested in a Pro-Q cold smoker, and am now a fairly dab hand at run of the mill smoked salmon. It's time to move it up a notch or two - does anyone have any recipes for a beetroot cure, or any other interesting cures?

Thanks!

[warp9]

A gradlax based one - sugar, salt and lots of dill is still my favourite. Additions of lemon, chilli and gin also work. I'm not a fan of beetroot, looks good but tastes too earthy IMO for the flavour of salmon.

[Pferdestarke]

To your regular dry cure just add some grated cooked beetroot and fennel seeds. I'm a fan.

[don4l]

I've been pleased with this recipe:-
http://solicitingflavours.com/2014/03/16/smoking-c...


Recently, I think that I saw someone say that they had added some whisk(e)y to the cure. I might try something similar.

[Europa1]

Thanks for the suggestions so far!

Re the adding whisky, I do occasionally use whisky oak as the smoking dust, which does impart a nice flavour.

[Dand E Lion]

I like salmon with something a bit floral, so for me gin, any fragrant tea, ginger, lavender or star anise/liquorice, although I remember seeing a margarita style cure somewhere which sounded great

[Oscarmac]

[quote=don4l]I've been pleased with this recipe:-
http://solicitingflavours.com/2014/03/16/smoking-c...

How fresh is your salmon before you start the curing process? I've read that sushi grade is ideal but if you cure and smoke for a bit longer then it doesn't have to quite this grade.

[don4l]

Oscarmac said:

don4l said:

I've been pleased with this recipe:-
http://solicitingflavours.com/2014/03/16/smoking-c...

How fresh is your salmon before you start the curing process? I've read that sushi grade is ideal but if you cure and smoke for a bit longer then it doesn't have to quite this grade.

The first salmon that I smoked was very fresh from a superb fishmonger. However, it was about £40.00 a kilo.

Subsequently, I've just bought it in the supermarket at £16.00/kg. The supermarket stuff looks a bit paler, and a bit fattier. Otherewise, it is just as good.

I usually smoke two sides of salmon at a time, and then freeze most of it. It freezes better than the fresh salmon.

One thing that I have noticed is that the skin doesn't allow the cure to penetrate. So I put most of the cure mixture on top and give an extra couple of hours.

I've done some with oak and some with apple. I much prefer the apple.



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