Enrich it with smoke!Enrich it with smoke!Enrich it with smoke!Enrich it with smoke!

Enrich it with smoke!

Natural Liquid Smoke - unique ingredient in your kitchen.

Enrich it with smoke!

Natural Liquid Smoke - unique ingredient in your kitchen.

Enrich it with smoke!

Natural Liquid Smoke - unique ingredient in your kitchen.

Enrich it with smoke!

Natural Liquid Smoke - unique ingredient in your kitchen.

Fish


Salmon carpaccio (serve with garlic dip)

Ingredients:

  • a piece of raw salmon;
  • 1 litre water;
  • 70 ml Smokeland smoke condensate for different types of meat and fish;
  • 60 g salt.

Directions:

  1. Pour the water and smoke condensate into a bowl. Add the salt.
  2. Mix the marinade and put in the salmon.
  3. Keep refrigerated for 24 hours.
  4. After that, take the fish, put it on a metal net and keep in a ventilated place for another 24 hours.
  5. Then cut into thin slices and arrange on a plate. Serve with garlic dip. Enjoy!

Source: https://dobrakielbasa.pl/carpaccio-z-wedzonego-lososia-z-dipem-z-czosnku-niedzwiedziego/


Cold smoked mackerel

Ingredients:

  • ~800 g thawed mackerel;
  • 1liter of water;
  • 70 ml Smokeland smoke condensate for different types of meat;
  • 60-80 g salt;
  • a few garlic cloves;
  • a pinch of pepper.

Directions:

  1. Prepare 1 l tap water (a long and narrow bottle works best).
  2. Pour 70 g of Smokeland in, dissolve the salt in the water, add the crushed garlic and the pepper.
  3. Put the mackerel into the salt water. Leave for 3 days.
  4. After 3 days remove the mackerel, wash it and hang in the kitchen for 12-24 hours to dry.

Enjoy the cold smoked mackerel!


Smoke flavoured herring

Ingredients:

  • a pack of salted or lightly salted herring;
  • 2-3 tbsp Smokeland smoke flavour vegetable oil.

Directions:

  1. Cut the herring fillet into smaller pieces.
  2. Place in a bowl and pour Smokeland smoke flavour oil on top.

The appetizer is ready. Enjoy!


Cold smoked salmon

Ingredients:

  • ~500 g fresh salmon fillet;
  • 3-4 tbsp salt;
  • 2-3 tbsp Smokeland for different types of meat and fish or Smokeland for chicken;
  • a pinch of fresh or dried dill (optional).

Directions:

  1. Wash the salmon and dry with paper towel.
  2. Cover the surface with Smokeland for different types of meat and fish or Smokeland for chicken.
  3. Cover the surface with thick layer of salt. Place the salmon into a covered dish and put in the refrigerator.
  4. After 12-15 hours, remove the salmon from the refrigerator, wash off the salt and dry with a paper towel.
  5. To enhance the smoky flavour you can reapply smoke condensate onto the surface.
  6. Cut the salmon into thin pieces and use as regular smoked salmon to prepare snacks.

Enjoy!


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