Home Recipes Cold Smoked Salmon with California Plums and U.S. Whiskey

Cold Smoked Salmon with California Plums and U.S. Whiskey

This recipe combines three different, yet typical products from America: Salmon, plums and whiskey. The result is a smoked fish with intense flavours.

Featuring Alaska Seafood, California Prunes and U.S. Whiskey

Ingredients

1 kg	salmon
100 g	cane sugar
100 g	salt
1 tbsp.	coarse pepper
150 g	dried plums
50 ml	whiskey

Step 1
Sprinkle the salmon with sugar, salt and pepper from all sides and leave the salmon in the refrigerator for 24 hours.
Step 2
Wash and dry the salmon and rub it with the finely chopped dried plums and whiskey.
Step 3
Now the salmon can be cold smoked at 18-25°C for about 8 - 9 hours.

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Appetizers, Fruits & Vegetables, Gluten-free, Sides, Snack, Vegetarian or Vegan

Cold Smoked Salmon with California Plums and U.S. Whiskey

Ingredients

Step 1

Step 2

Step 3

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