Hot smoked Andfjord Salmon in brine

"This is a recipe we ate during the Christmas holidays when I was growing up in Texas, perhaps not so different from the Norwegian tradition? We didn't often get salmon in Texas, and when we first got it, it came from Alaska. It always created a warm Christmas atmosphere when the hot smoked salmon came on the table," says chef Angela Taliaferro. 

At Andøya in Vesterålen, Andfjord Salmon is developing the world's most sustainable and fish-friendly facility of its kind. Andfjord Salmon's patented natural flow system combines the best of sea and land-based salmon farming. And it is this salmon that Angela is preparing for us based on a recipe from her childhood Christmases back in Texas.  

A three-day process  

Preparing hot smoked salmon takes about three days, so remember to allow plenty of time for this dish.  

Day 1: 

Mix together the brine and put it in a dish or in a lightning lock bag that matches the size of the fish.  

Place the fish in the brine and leave it in the refrigerator for 4-8 hours, preferably overnight.    

Day 2: 

Remove the fish from the brine. Rinse, dry and place the fish on a cooling rack in the refrigerator. Feel free to use a tray under the rack to avoid spillage. Leave the fish until the next day, preferably for 24 hours. This process produces the sticky layer on the fish onto which the smoke attaches itself.  

Day 3: 

Fire up the smoker to 80-85 degrees Celsius and place a small water pan in the smoker.  Rub the fish in with the seasoning. Place the fish skin side down and smoke it for 3–5 hours. Then brush on maple syrup every hour. When the core temperature reaches 57 degrees Celsius, the fish is done.   

Place the fish in an airtight container in the refrigerator. Serve as is or use it in other recipes. 

Don't have a smoker? You can also use smoking wood shavings, for example.