05 May 2016 1217
PortoBay Hotels & Resorts

Smoked salmon by Chef Alcino Marques

We want to share with you a recipe of smoked salmon seasoned with aromatic herbs picked in the Vila Porto Mare resort gardens . ..

Follow all the steps, pay attention to the hints of the Executive Chef of the resort, Alcino Marques, and delight yourself with the freshness of this dish!!

Smoked Salmonhome-made with herbs from the Vila Porto Mare gardens

serves 6 

1 kg of whole salmon filets without bones

500g course sea salt
200g. muscovado sugar
0.5dl. olive oil
0.5dl. sambuca molinari
5g. black pepper corns
1g. ground cloves
20 g. dill leaves or dried dill½ bay leaf finely chopped
Zest of half an orange
Zest of half a lemon

For the smoking 
150g sawdust from dried, non-resinous wood (preferably from an orange or lemon tree)
1 non-stick frying pan1 oven
Step by step 
Place the salmon filets on top of a grill with the skin side facing down. Combine  all the marinade ingredients and mixed thoroughly. Cover the salmon with the marinade. Place the grill on top of a tray so that any liquids can drain away. Cover the salmon and leave to marinade for 24 hours. At the end of this period, remove the marinade and rinse the salmon quickly in cold water. Put the salmon back on the grill and place in the (cold) oven.Place the sawdust in the frying pan and heat, covered, over a low flame until it begins to smoke (the sawdust should not burn). Uncover the frying pan and place inside the oven. Wait 10 minutes. Repeat this procedure 2 more times using the same pan and sawdust so that the salmon takes on the smoked flavour.Once you have done this, chill the salmon in the fridge for 30 minutes. Brush with a little olive oil and keep in the fridge, well wrapped in cling-film.Always ensure that the oven is cold. The grill bearing the salmon should be placed just above the middle of the oven, well away from the frying pan with the sawdust. 

Voilá! Enjoy!
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