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Hey cold smoked salmon lovers making cold smoked salmon or Lox is easy and fool proof to turn out a Four Star product good enough to serve to the Queen of England. I was in the smoked salmon business for 16 years until our smoke house blew up from a gas leak. No one was hurt, thank goodness the 150 year old building was empty.
We produced the very best cold smoked salmon and sold it directly to a great number of hotels and restaurants through out the country.
All it takes is timing and here is how you do it. Take a 2-3 Lb Atlantic Salmon fillet (no smaller), and wash carefully the skin side just a little. In a pan long enough to hold the fillet without doubling over the tail. You can cut the fillet in half if you don't have a large enough pan. Now comes the hard part to believe. Smoothly cover the bottom of the pan with a 1/4 inch of kosher sea salt. Place the fillet skin side down on top of the salt. Next pour enough salt over the fillet to completely cover it with a 1/4 of salt. Trust me. The entire process automatically adjusts the salinity of the fillet perfectly. Too little salt and you salmon will not have the right texture or flavor. Cover the pan with plastic wrap. Place in the refrigerator for 13 hours. So do this on Friday night at 6 PM and your salmon will be ready at 7 AM. Don't worry so much about the timing, it is not rocket science. Remove the fillet from the pan and was the salt off the fillet with running water. Washout the pan of salt and fill the pan 3/4 of the way with fresh water. Place the filet in the water and place back in the refrigerator for one hour. This time period can be lengthen or shorten, it controls the salinity of the product and it also desalts the outer surface while driving the salt through the fish to the center. This is a variable for your particular taste. Mine is one hour start with that. Remove the fillet and dry out the pan. Your fillet should be some what stiff. Put a cake rack in the pan and place the fillet skin side down. Do not cover. Put the pan back into the refrigerator overnight. The next day you should have a dry and shiny fillet. At this point if you don't have a smoker; you can slice the fillet and use as lox.
To smoke the fillet, you need a grill with a cover and a small iron box that the hardware stores sell to use a smoke box. Use (hard woods) maple, hickory, apple just don't use pine, fir or cedar (soft woods). You can find a bag at the hardware store but you can usually find maple in your yard (sticks, bark, saw dust). Wet the wood for an hour and light one charcoal briquette with a propane torch until it lights. This is probably the hardest part of the whole recipe. I use a small can with a can opener hole in the side. I fill it with the wood (as broken up in little pieces as possible) and place the burning charcoal on top. I actually get sawdust from a wood working shop. Put the can in the grill as far away from the fillet as possible and put the fillet on the grill close the cover. If you have one of those nifty electric thermometers don't let the salmon get over 70 degrees. Put a oven thermometer inside the grill. The salmon must not get over 80 degrees or it will partially cook and fall apart; you should not eat it if it looks like it is partially cooked. If it is turn up the heat in the oven to 275 degrees and turn it in to hot smoked salmon. If the day is cold and it should be, you should not have trouble. The wood has to smoke not burn and you have to use only one briquette.
Do not try this in the summer, you need a 55 degree day high and not in the sun. Keep an eye on the smoke so it does not go out, hit it with the torch if it does. One to two hours is enough. wrap in plastic tightly and place in the fridge over night to mellow out the smoke. Slice at an angle as thin as possible starting at the head end at about 45 degrees. There you have it. Just like in Scotland.
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