Summary

Ingredients

• 4 salmon fillet (s), approx. 150 g each, (salmon slices)
• 1 large lemon (s), unsprayed
• Sea salt, coarse
• Pepper, colored, coarsely ground
• Wood (cedar planks), for smoking

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Instructions

1. To prepare, soak the cedar planks in water so that they do not char too much when smoking.
2. Wash off the salmon slices (if necessary) and dab them with paper towels. Then cut into the fillets 4 - 5 times, about halfway deep, across the slice. Drizzle the salmon slices with a little lemon juice, season with salt and sparingly with coarsely ground pepper from the mill.
3. Wash the lemon with hot water and cut 8-10 thin slices, halve them. Use the rest for seasoning. Put the half lemon wedges in the salmon and place the salmon on a plate.
4. To smoke:
5. Heat the smoker with wood or coal and keep it at a constant 90 to 110 degrees. (We used beech wood, charcoal and chips soaked for smoking can also be used.)
6. Hold the cedar planks in the fire box over the embers until they start to get dark. Then place the cedar planks in the cooking space and arrange the salmon slices on top for smoking.
7. The salmon should stay glassy, have a pleasant smoky aroma and stay juicy. Do not open the cooking space until after the first 30 minutes to check the cooking level.