Ingredients
Scottish Salmon
100g Coarse Kosher Salt
Brown Sugar
Preparation
Remove pin bones, if any. Optionally remove skin. Mix the cure (1/3 salt to 2/3 sugar, plus pepper). Coat with heavy 1/4" layer of cure. Cure open in fridge for 24 hours until stiff. Wash off cure in sink, rinsing really well. Pat dry. It is now gravlox, could be eaten. Let sit in fridge 6-24 hrs to develop pellicle. Cold smoke for 2 hrs. Best to keep the temp of the fish down at 70-80, can use ice packs if it’s a hot day. Remove thin layer from top just before slicing. Slice thin, knife should be visible.
