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Nordic Hot-Smoked Salmon (Varmrokt Lax)

Name: Nordic Hot-Smoked Salmon (Varmrokt Lax)
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 7 servings
Cuisine: northern-european
Ingredients: — CURE —; 0.25 cup kosher salt; 0.25 cup brown sugar; 1 bunch fresh dill, chopped; 1 tsp white pepper; 1 lemon lemon zest; — MAIN —; 2.75 lbs side of salmon, skin on, pin bones removed

Your gateway into northern smoke. A quick salt-and-sugar cure, a pellicle rest, then gentle alder smoke for warm, flaky hot-smoked salmon — the friendlier cousin of cold-smoked lox.

180°F1h 45mServes 7

Ingredients

7servings

— MAIN —
2.8 lbsside of salmon, skin on, pin bones removed
— CURE —
0.3 cupkosher salt
0.3 cupbrown sugar
1 bunchfresh dill, chopped
1 tspwhite pepper
1 lemonlemon zest

Method

Confirm you understand the risks

This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

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