Smoked Salmon (Bradán Deataigh)

Smoked Salmon, known as Bradán Deataigh in Gaelic, is a luxurious and flavorful dish that serves as a versatile addition to any meal. The salmon is carefully cured and smoked, achieving a tender texture paired with a rich smoky flavor. This dish pairs beautifully with a variety of accompaniments, making it a favorite for special occasions or as an elegant appetizer. Smoked salmon can be served on a bagel with cream cheese or as part of a charcuterie board, offering a touch of sophistication to any gathering.

Ingredients

• 1 lb fresh salmon fillet
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tbsp black peppercorns, crushed
• 1 tbsp lemon zest
• 1 tbsp fresh dill, chopped

Instructions

1. Mix the salt, sugar, crushed peppercorns, lemon zest, and chopped dill in a small bowl to create the cure mixture.
2. Place the salmon fillet on a large piece of plastic wrap and coat it evenly with the cure mixture.
3. Wrap the salmon tightly in the plastic wrap and refrigerate for 12-24 hours to cure.
4. After curing, rinse the salmon under cold water to remove the cure mixture and pat dry with paper towels.
5. Set up your smoker and smoke the salmon at 200°F (93°C) for 1 hour.
6. Let the salmon cool before slicing it thinly for serving.

Keywords: Cured Fish

Spice Rack: Kosher Salt, Black Peppercorns, Dill

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