Rose Petal Infused Smoked Salmon

 

Ingredients:

1 side (around 1-1.5 kg) fresh salmon fillet, skin on

2 cups wood chips for smoking (alder, apple, or cherrywood recommended)

1/2 cup dried rose petals (edible variety, organic preferred)

Kosher salt

Coarse black pepper

Instructions:

1. Prepare the Salmon: Rinse the salmon fillet under cold water and pat it dry with paper towels. Generously season the flesh side with kosher salt and coarse black pepper. Wrap the salmon tightly in plastic wrap and place it in the refrigerator for at least 4 hours, preferably overnight, to allow the flavours to develop and promote a firmer texture for smoking.
2. Prepare the Smoker: Set up your smoker according to the manufacturer's instructions. Preheat the smoker to a temperature between 165°F (74°C) and 180°F (82°C).
3. Smoking with Rose Petals: Combine the wood chips with the dried rose petals in a large bowl. Toss to distribute evenly. Scatter half of the wood chip mixture on the bottom of the smoker tray. Place the salmon fillet, skin side down, on a wire rack positioned inside the smoker. Distribute the remaining wood chip mixture on top of the salmon.
4. Smoking Process: Smoke the salmon for 2-3 hours, depending on the thickness of the fillet. The internal temperature of the finished salmon should reach 145°F (63°C) as measured with a food thermometer inserted into the thickest part of the flesh.
5. Cooling and Storage: Once smoked, remove the salmon from the smoker and let it cool completely at room temperature for about 30 minutes. Wrap the cooled salmon tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld further. The smoked salmon will keep refrigerated for up to 1 week.

Tips:

• Use edible rose petals specifically for culinary purposes. Avoid using store-bought rose petals or those treated with pesticides.
• Experiment with different wood chips to find your preferred smoke flavour profile. Hickory or oak will add a stronger smoke flavour that may overpower the rose petals.
• If using a cold smoker, adjust the smoking time accordingly. Colder smoking takes longer but results in a milder smoke flavour.
• When slicing the smoked salmon, use a sharp knife with a long, thin blade for clean and even cuts.

Nutrition Information (per 100g serving):

• Calories: 205
• Fat: 12g (of which 3g saturated)
• Protein: 22g
• Carbs: 0g
• Sodium: Depending on amount used while salting
• Cholesterol: 55mg

Enjoy your unique and flavourful Rose Petal Infused Smoked Salmon!