Miso, Balsamic, Smoked Paprika and Soy Glaze
Hot Smoked Salmon done in the cameron’s stovetop hot smoker and topped wit ha delicate Miso, Balsamic, Smoked Paprika and Soy Glaze. Lovely
Brine:
500ml Cold Water
50g salt
Recipe:
1 tsp. Miso paste
1 tsp. Smoked Paprika
2 tbsp. Balsamic Vinegar
1 tbsp. Soya sauce.
Brine the salmon for 15 to 20 mins skin side up in a non reactive dish.
Mix up the miso glaze and apply to the salmon after it’s smoked. Allow the salmon to cool a little and remove the skin – Serve and enjoy!
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