A great idea for a dish to add variety to a party or a get-together with friends. Not only is it easy to prepare, but also looks attractive and tastes delicious.
- 2 salmon fillets
- 1 fresh pineapple
- long skewers
- 1 liter of water
- 30 g salt
- 2-3 bay leaves
- 1 tsp. soy sauce
- 1 tsp. brown sugar
- 3 allspice berries
- 3-4 grains black pepper
Pour 0.5 litre of water into a bowl, add salt and stir until dissolved. In a separate pot cook a broth using the rest of the ingredients. Cool the broth and pour it into the bowl with salt. Cut the salmon fillets into 3cm x 3cm cubes, place them in the brine and put in the fridge for 6h.
Preparation for smoking
Remove the cured salmon from the fridge and pat it dry with a paper towel.
Peel the pineapple, cut it into 3cm x 3cm cubes and thread them on skewers alternately with salmon.
Place the skewers into the smoker, switch on the drier, set the temperature at 30°C and dry for about 2 hours.
Next, turn on the smoke generator, smoke the salmon for 3 hours at 40°C. Raise the temperature to 70°C, smoke for 30 minutes.