When smoking fish it is best to use oily fish (like salmon, mackerel or halibut), because the flavour of the fish oil is highlighted by the smoke and non-oily fish is more likely to fall apart. In this recipe we show you how to make how smoked salmon and basil mayonnaise!
Recipe - steps
1 Add lots of salt to a bowl of water. If you lay a potato in and it floats, then you have added enough salt. Put the salmon in the water and set aside for half an hour.
2 Rinse the fish shortly under cold running water and pat dry.
3 Place the woodchips in the roasting pan from the smoke oven. Cover with tinfoil and a grid.
4 Put the smoke oven on high heat (160-195°F) until the chips start to smoke. Now place the salmon on the grid and cover with a lid. Turn off the heat.
5 Let the fish smoke for 20-30 minutes, depending on the thickness of the fillet.
6 While the fish is smoking you start making the basil mayonnaise. Add the basil to mayonnaise in a bowl. Mix it well together and season with salt and pepper.
7 Take the fish out of the oven, grind some pepper over the fish and serve with the basil mayonnaise. Enjoy!