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Instant 1, 2, 3 Home Smoked Salmon

Smoked salmon prepared the Scottish way requires a lot of time and space but instantly smoking fish or other ingredients at home is a completely different procédé and nowadays it’s easy with a smoking gun!

Instant smoked salmon takes only a few minutes and it will change some average dishes into exceptional recipes. The only resources required are a good smoking gun and the right kind of wood chips that usually come in different flavours. The smoking gun is a great gadget!

What is a smoking gun?

It might look weird to have a gun with a tube attached to a cloche with a hole. Despite its strange appearance, a smoking gun is an easy way to quickly ‘infuse’ smoky flavours to your food and drinks. 

smoking gun

The barrel of the gun has a wood chamber on top and a tube coming out of the barrel. Press the wood chips into the chamber, then turn on the fan by pushing the button. This will ignite the chips with a flame, and you will instantly see smoke blowing through the tube into the cloche. If you like a very strong smoky flavour, you can leave the food covered for a few minutes, otherwise up to 1 minute should be enough. 

home smoked salmon

Instant Smoked Salmon with baby potatoes

Instant smoked salmon takes only a few minutes and it will change some average dishes into exceptional recipes.
0 from 0 votes
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Fish & Seafood
Cuisine International
Servings 4 people
Calories 186 kcal

EQUIPMENT (affiliate links)

Smoking gun
Chef knife
Sauté pan with lid

Ingredients
 
 

  • 240 gr sliced cured salmon fillet gravlax
  • 12 pcs baby potatoes
  • 24 pcs green asparagus
  • 120 gr Greek yoghurt
  • 80 gr cream
  • 1 tsp lemon juice
  • 1 tsp ground cumin
  • 1 tbsp chopped flat parsley
  • 1 tbsp chopped coriander
  • 1 tbsp chopped spring onions
  • Pickled shallots

Instructions
 

  • Boil the baby potatoes in salted water until soft and tender.
  • Whip the Greek yoghurt, cream, lemon juice, salt, pepper and ground cumin until slightly thick, then refrigerate.
  • Sauté the green asparagus in olive oil for 2-3 minutes. They should be cooked but still crunchy.
  • Prepare the smoking gun.
  • Arrange the peeled baby potatoes and the salmon slices on a plate. Place the cloche on top and smoke for 30 seconds.
  • Arrange all ingredients on a plate, and garnish with the petals of pickled shallots and fresh chopped herbs.

Notes

  • Gravlax is cured salmon made with a mixture of salt and sugar.

Nutrition for 1 portion

Calories: 186kcalCarbohydrates: 3gProtein: 16gFat: 12gCholesterol: 62mgSodium: 50mgFiber: 1gSugar: 1gVitamin A: 496IUVitamin C: 3mgCalcium: 67mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition

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