Cold smoked Salmon, with sushi vinegar pickled mustard seeds, some assorted herbs, vegetables and added green pea/ dill puree pesto.
1200 g Salmon
48 hr. vacuumed cured in Rough sea salt, Fresh dill, lemon zest, ginger, black pepper.
After the curing period you will receive a beautiful tender and tasty grarved salmon.
2 x 10 hr smoking period at 25° C, wrapped loosely in Cheesecloth.
Vacuumed the smoked parts for 3 more days to intensify the aroma composition.
Highly addictive
