Smoked Stuffed Salmon

Ingredients

2 kg of whole salmon fillets
3 tbs oil
¼ cup spring onion (chopped)
1 cup tomato (peeled and chopped)
¼ cup dill (fresh and chopped)
½ cup bread cubes (dry)
¼ cup celery (chopped)
¼ tsp salt
½ tsp lemon pepper
1 clove garlic (minced)

Method

Prepare salmon and brush with oil.

Combine remaining ingredients.

Stuff salmon with mixture. You will need to be a little creative with the stuffing, slice the larger pieces vertically down but not all the way through, fill the centre and fold the sides over. The thinner tail ends can be sliced down the length and wrapped around themselves creating a pocket. You may need to use twine or toothpicks to help hold the steaks together.

Place salmon pockets on a sheet of heavy aluminum foil that has been doubled and greased.

Place in pre-heated smoker at 107˚C and cook for about 3 to 4 hours. Smoke in the first 30 minutes.

Suggested wood for smoking

Hickory

 

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