Ingredients

• 1 whole salmon fillet with skin(1 kg)
• 250 ml coarse salt
• 125 ml sugar
• 2 tbsp crushed black pepper
• 1 bunch fresh dill
• 1 Alder or apple wood chips
• 1 Cold smoke generator

Instructions

1. 1

   Mix the salt, sugar, and pepper.

2. 2

   Cover the salmon with this mixture and dill.

3. 3

   Refrigerate for 24-48 hours under a weight. Flip once a day.

4. 4

   Rinse thoroughly and pat dry.

5. 5

   Let dry for 12-24 hours in the refrigerator on a rack.

6. 6

   COLD smoke (temperature below 80°F/27°C) for 8-12 hours.

7. 7

   Use a cold smoke generator to maintain the low temperature.

8. 8

   Cold smoking requires several days of work, but the result is incomparable.