Ingredients:
- 1 kg salmon fillet;
- 50 g of salt;
- 25 g of sugar;
- 1 tsp ground black pepper;
- 1 tbsp dried dill.
Production:
- Sprinkle the salmon with a mixture of salt, sugar, pepper and dill.
- Leave to marinate in the refrigerator for 12-24 hours.
- Rinse off excess spices and pat dry.
- Smoke at 20–25 °C for about 6–12 hours.
