- 1 whole salmon approx 3kg serves 6-8 people, skin and scales on. A good size for a Muurikka Electric Smoker is around 3kgs. (size of salmon depends on the size of your smoking oven – follow the smoking oven’s instructions)
- Rock Salt
- Lemon slices
- Honey (optional)
- Pack the salmon cavity with rock salt and lemon slices and place on your smoking tray. A nice optional extra is spreading some honey inside the cavity.
- Sprinkle some sugar all over the salmon skin. This gives the skin a beautiful golden colour once cooked.
- Place the salmon in your Muurikka Electric Smoker with the wood chips according to the instructions. Every smoker is different. When we use the Muurikka smoker, we smoke a 3 kg salmon for approximately 50 minutes. A good way to test if the salmon is cooked is by pulling out one of the fins. If it comes out easily, it’s ready.
- To serve, peel back the skin of the salmon. The salmon should be soft and moist and you just lift it off the bone with a spatula.
- Enjoy with tartar sauce and a squeeze of lemon. Serve with boiled kipfler potatoes (or a similar waxy potato), porcini mushroom sauce, salad (or any green veggies) and sourdough rye on the side.
Porcini Mushroom Sauce
I love picking wild mushrooms in the Finnish forest. There are so many varieties that spring up seasonally throughout the year. One of my favourites, which grow in abundance in the Finnish forests, are Porcini mushrooms. Porcini’s taste amazing fresh and are packed with loads flavour and nutritional benefits. They are very versatile and are delicious with pizza, risotto, pasta, fish, meat and vegetables. To enjoy them all year round we dry them in the dehydrator and store them in airtight tubs. An irresistible way to enjoy porcini mushrooms is as a sauce that can be served with meat, fish or vegetables. It marries perfectly with smoked salmon as well as the salted salmon recipe shared earlier. In Australia, you can buy dried Porcini mushrooms in most Italian delis.
- 2 cups of dried porcini mushrooms
- 1 onion
- Olive oil
- 250mls cream
- Salt & Pepper
- To activate the dried porcini, submerge them in a bowl of warm water for about 30mins.
- Discard the water (or use in a stock later), squeeze the water from the porcini and chop them roughly.
- Finely dice an onion and melt some butter and oil in a saucepan.
- Sautee the onion on medium-low heat for a few minutes until softened (but not brown) and then add the chopped mushrooms.
- Cook for a further 5 mins on medium-low heat and then add the cream.
- Let is simmer on low for a further 10-12 mins and season with salt and pepper. Keep warm until ready to serve.
- Sour cream or Natural yoghurt
- Chopped flat leaf parsley
- Chopped dill
- Lemon juice
- Capers roughly chopped
- Finely diced pickled dill cucumber
- Finely diced red onion
- Salt & Pepper
Note: I don’t measure anything to make tartar sauce as it depends on how many people I’m feeding and the size of your salmon. Just thrown in all the ingredients, mix them together and adjust it to your taste along the way! A bit of this and a bit of that!
Super Green Salad
- Baby kale
- Extra virgin olive oil
- Seeded mustard
- Apple cider vinegar
- Honey (optional)
- Salt & Pepper for seasoning
Note: Again, no measurements here! Just add equal amounts of each of the greens. Mix the dressing ingredients together and make enough dressing to lightly coat your salad. Don’t drown it! I like to add a small amount of melted honey to my salad dressings, however if you do, go lightly as you don’t want the honey to be overpowering or make your dressing too sweet.
All that’s left to do is enjoy the marriage of these wonderful flavours! Happy Father’s Day Dads!
MUURIKKA ELECTRIC SMOKER | SMOKED SNAPPER RECIPE HERE
Muurikka Electric Smoker Salmon RECIPE by Lydia Lassila | Aug 28, 2014 |