- COOK TIME: 1hr
- PREP TIME: 7 hours
- DIFFICULTY: Medium
- SERVES: 8
- 8 Salmon portions – skinned and cleaned, each 75g-100g
- PolyScience smoking gun
- Wet Cure
- 2 Pints water
- 3 Bay leaves
- 10 Peppercorns
- 225g Salt
- 225g Sugar
- 1 tbsp/2g Thyme
- 1g Five Spice powder
The delicate texture of smoked salmon is ramped up when using a water bath. The melt in your mouth flavours will make this a favourite at any dinner party.
- Firstly you’ll need to cure your salmon for 6 hours. This will make the flesh lovely and moist.
- Infuse all ingredients in a pan, bring to the boil then turn down the heat to a simmer.
- Remove pan from the heat once the sugar and salt is dissolved.
- Leave to cool
- Once cooled to fridge temperature add the salmon
The cure can be stored in the fridge for up to one month and can be re-used for more than one recipe
- Pre-heat your water bath to 40°C.
- Rinse your salmon to remove the wet cure and cold smoke using a PolyScience smoking gun – you will need to apply 6 hits of smoke.
- Place your salmon portions into pouches and vac-seal. Depending on the size of your pouches you might want to seal them individually or in pairs.
- Now, place the freshly sealed pouches into the bath and cook sous vide for between 45 minutes and 1 hour.
- Keep checking the bath to make sure the water is covering the pouches.
- A couple of minutes before the time is up, prepare some ice water ready to place the pouches in.
- When the time is up, ‘refresh’ the pouches immediately in the ice water, remove the salmon and serve.
Chef’s tip: Instead of using a wet cure try covering the salmon with salt and sugar (60g of each) for 30 minutes then rinse.
Dish suggestion: Smoked organic salmon, pickled apple, wild dill and bagel crisps.