Koldrøget Laks

This traditional Scandinavian dish features cold-smoked salmon with a delicate smoky flavor and a buttery texture.

Ingredients - Serves 4

In a small bowl, mix together the sea salt, sugar, and black pepper.
Place the salmon fillets on a large plate and sprinkle the salt mixture evenly over both sides of the fillets. Let them sit at room temperature for 15 minutes.
Meanwhile, prepare your smoker by preheating it to a temperature of 80°F (27°C).
Once the smoker is ready, add the wood chips to the smoker box or tray.
Place the salmon fillets on the smoker racks, leaving some space between them for the smoke to circulate.
Close the smoker and let the salmon smoke for 4-6 hours, depending on your desired level of smokiness.
Once smoked, remove the salmon from the smoker and let it cool to room temperature.
Wrap the smoked salmon tightly in plastic wrap and refrigerate for at least 2 hours before serving.
To serve, slice the cold-smoked salmon thinly and enjoy on its own or with your favorite accompaniments.