Cold-smoked salmon

Scale the fillet to allow the salt and smoke to penetrate the flesh more easily. Trim the fins and excess fat, leaving the bones if still present.

Prepare enough mixture to completely coat the fillet by mixing the salt and sugar. The proposed quantity is sufficient for 1 fillet.

Place in a stainless steel or glass dish of appropriate size. Cover the bottom with a layer of the mixture about 0.2 inches (0.5 cm) thick. You can add herbs (thyme, rosemary, etc.) to enhance the flavor. Place the fillet skin-side down. Evenly cover the flesh with the remaining mixture, ensuring to coat the edges well.

Cover the dish with plastic wrap and refrigerate for 12 hours. The salt and sugar will firm up the flesh, season the fish, and increase its shelf life.

At the end of the curing time, rinse the salmon fillet under cold running water, gently rubbing the flesh to remove the salt/sugar mixture. Pat dry with paper towels and let drain on a rack. Thoroughly dry with a clean cloth. Leave uncovered to dry on the rack in the refrigerator for 12 hours.

Remove the chimney and replace it with the designated lid or an obstruction. Push the vents closed to allow smoke to circulate in the oven.

Remove the refractory plate: start by taking out the rear ashtray and then removing the plate from the back (be sure to store the plate in a dry, protected place). Replace the ashtray.

Clean the smoking chamber and rack: either by sterilizing with the flame from the torch or by cleaning with dish soap, ensuring to dry the elements thoroughly.

Place the sawdust in a pile in the ashtray. Leave a slight gap in one of the grooves.

Heat that area with the torch until the sawdust glows. Make sure there is no flame; the sawdust should smolder and not catch fire: it's important to avoid excess heat.

Close the ashtray: keep the air inlet fully open to allow the sawdust to burn.

Place the fillet on the rack skin-side down and position it in the oven closest to the door. Close the oven door. Ensure that the smoking is happening. After 5 to 10 minutes, smoke should slightly escape from the front of the oven.

Let it smoke for a minimum of 4 hours. Depending on the size of the fillets and the desired smoke flavor, you can let it smoke an additional 6 hours. It's important that the smoke is cold and that the salmon does not cook. If the smoke is too hot, the flesh will become soft and greasy.

It is essential to smoke in cold weather. The ideal temperature is around 39°F (4°C). Higher temperatures are possible, but avoid smoking in summer due to bacterial risks.

Gently rub the salmon flesh with a damp paper towel to clean it and remove the surface layer of smoke. Remove the bones using tweezers.

Dry the salmon on a rack in the fridge for 12 hours, uncovered.

Mature the salmon for 24 hours in a cloth to allow the flesh to firm up.

Place the fillet on a cutting board and slice thin pieces using a knife (ideally a salmon or ham knife with a scalloped edge).