That n’has not dreamed to smoke his salmon yourself? Here is a bold and tasty way with smoked salmon casserole
Ingredients for 4 people:
- 500g salmon fillets with skin
- 2 c. in s. spices for fish
- 2 c. in s. sawdust (preferably untreated beech)
- 2 fennel strands dried
- 1 lemon
Smoked salmon casserole recipe
Using tweezers, remove the edges of the nets.
Pat dry with paper towels.
More fish is dry, the better.
Rub the salmon with spices. Cover and let stand.
Take a casserole in which you can place a steamer basket or a grid of stainless steel.
Place sawdust in a small pile on the bottom with fennel and lemon cut into pieces. Ask the grid above.
Must place a baking paper and salmon, skin side down.
Arrange a few slices of lemon on top.
Place the pan on the heat so that the sawdust starts to smoke. Close it tightly.
Allow smoking 15 to 20 minutes over medium heat.
Salmon flesh has yet to be bright orange inside, but needs to come off. If this is not the case, continue smoking. Remove the salmon, place it on a plate, cover with aluminum foil and let rest 15 minutes.
Sprinkle a few drops of lemon juice, recovered in the casserole.
Serve with wild rice.
Credit: © Le Creuset - Borgerhoff Lamberigts