Smoked Salmon Fillet

Ingredients

• 3 cloves garlic
• 125 g salt
• 1 tsp peppercorns
• 0.5 tsp Fennel seeds
• 0.5 tsp mustard seeds
• 1 bay leaf
• 1 kg salmon (about 1 side)
• 2 tsp dried herbs de Provence
• 1 tsp curry powder
• 4 tbsp olive oil
• Pepper (from the grinder)

Instructions

1. 1.

   Peel and slice the garlic. Add salt, pepper, fennel, mustard, and bay leaf to a pot with 3 l water and bring to a boil. Simmer for 3–4 minutes until the salt has dissolved completely. Let the brine cool.

2. 2.

   Wash and pat dry the salmon fillet. Place it in a shallow dish or large roasting pan and pour the cooled brine over it, ensuring the fish is fully covered. Cover and refrigerate for about 24 hours.

3. 3.

   Remove the salmon from the brine, rinse under running water, and pat dry. Mix the herbs de Provence with curry powder, olive oil, and pepper, then brush this mixture onto the fish.

4. 4.

   Preheat the smoker to 120°C. Smoke the salmon in the oven for approximately 1.5 hours. Reduce the temperature to 60°C and cook for another 1.5 hours.

5. 5.

   Serve warm or cold as desired.