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salmon a la Sandra.jpg

Self-smoked salmon (4 slices of salmon)
Requirements (The smoked salmon is 0 points)
** a smokehouse (I myself have one that can be used on the gas of Camerons, available in 2 sizes and works perfectly, I have the largest size myself)

What do you need;

1 large tablespoon of smoke moth
650 ml of water
4 slices of salmon (about 150 grams each)
60 grams of coarse sea salt
50 grams Greensweet Stevia Brown
the grater of 1 lemon
1 bunch of fresh dill (small cut)
1 large tablespoon of crushed white peppercorns (crushing into a mortar)
2 tablespoons of soy sauce

That's how you make it;

First salmon for brining: Boil a liter of water and dissolve the sea salt, the caster sugar, the lemon zest, the crushed peppercorns and the dill. Let this cool completely! When it is completely cool, put the salmon in it and put it in the fridge for 2 hours, no longer! not even shorter !. Rinse the salmon well under the tap after 2 hours. Dab the salmon well dry with paper towel and leave in a bowl for at least 2 hours uncovered dry in the refrigerator.
After 2 hours the salmon can be smoked. Put foil in the bottom of the smoke oven and put one large tablespoon of smoke moth on the bottom. Put the drip tray on it and put foil on it (is better for cleaning) and then the grate. Put the salmon on its skin in the smokehouse (fold the thin piece of salmon double so that you have the same thickness, otherwise the thin part will cook much earlier than the rest of the salmon). Slide the lid almost closed, raise the heat and if there is smoke coming out of the crack slide the lid completely closed. Turn down the heat and let the salmon smoke for 30 minutes. After 30 minutes the salmon is ready to be eaten.

I always make a nice sauce:
Mustard-Dill sauce (Sauce is for 4 people, 2 points per person)

What do you need:

2 tablespoons of mustard
2 tablespoons of Greensweet erythritol
2 tablespoons of natural vinegar
20 ml of sunflower oil
75 ml alpro soya cuisine
1 bunch of dill
salt and pepper from the mill to taste

Preparation method:
Put the mustard, erythritol sugar, soy cuisine, dill and vinegar in a blender (or use a hand blender) and mix briefly. Add the oil and mix briefly. Put the sauce in a bowl and season with salt and pepper. Delicious about the salmon.

Enjoy your meal!

Source / photos: Sandra Kemna