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Salmon Jerky

This is a mouthwatering snack that is super simple to make and has a real wow factor!

A sophisticated snack which is perfect with a glass of Provence rosé and some sunshine.

Salmon jerky

Recipe

  • INGREDIENTS
  • 400g salmon filets
  • 100ml light soy sauce
  • Juice of 1/2 lemon
  • 1 tbsp maple syrup
  • 2 tbsp freshly ground black pepper
  • A splash of tobasco
  • 2 tbsp liquid smoke – or if you can’t find it 1 tbsp smoked paprika
  • 50g coarse sea salt

Timing in brief:

  1. Semi-freeze for easy slicing – 45mins
  2. Marinate – 12 hours
  3. Salting and dry – 2 hours
  4. Cooking – 4 1/2 hours – don’ panic this is only at 60 degrees!

Method:

  • Put the fish in the freezer for around 45 ins or until firm.  This makes slicing MUCH easier.
  • Slice into 5-7mm slices length ways down the side of the filet – leave the skin on.
  • Combine soy sauce, lemon juice, maple syrup, paprika or liquid smoke, pepper sauce and ground pepper in a bowl and add the fish.
  • Put fish and marinade in a sealed bag and refrigerate for at least 12 hours.
  • Pat fish dry and discard the marinade.  Place on a wire rack over a baking tray and salt both sides of the fish.  See the photo here – that was too much salt, use about half that!  Place in fridge for a couple of hours – no more.
  • Heat oven to 75 degrees.
  • Scrape off all excess salt.  Place in the oven on a wire rack over a clean tray for 1 hour then reduce temperature to 60 degrees for a further 3 1/2 hours.  Turn each hour.
  • The salmon jerky should be dried and a chewy on the outside.  You can leave it for longer if you feel it needs it.

Now pour a large glass of rosé, sit outside  and pretend you’re on holiday.

Cheers!

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