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!
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.
Rinse the fish shortly under cold running water and pat dry.
Place the woodchips in the roasting pan from the smoke oven. Cover with tinfoil and a grid.
Put the smoke oven on high heat (70-90°C/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.
Let the fish smoke for 20-30 minutes, depending on the thickness of the fillet.
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.
Take the fish out of the oven, grind some pepper over the fish and serve with the basil mayonnaise. Enjoy!
- 2 salmon fillets, 150-170 g, skin on
- 30 g woodchips for smoking
- 1 dl. mayonnaise
- 2 tbsp. basil, finely chopped
- pepper & salt