You will need
    • For roulade of smoked salmon:
    • 1 salmon;
    • 2 mackerel;
    • 100 ml "liquid smoke";
    • 1 tablespoon of salt;
    • 1 bunch of dill.
    • For pink salmon smoked:
    • 1.5 kg of pink salmon;
    • salt;
    • 1 tsp of black pepper;
    • 1 tsp dried dill;
    • 1 tsp white pepper;
    • 1 tsp coriander
    • 0.5 tsp of sugar.
    • For pink salmon cold smoked:
    • 1 kg of salmon;
    • 4 tbsp. salt;
    • 12 tablespoons "liquid smoke".
    • For balyk pink salmon:
    • 1 kg of salmon;
    • 4 tbsp. salt;
    • 1 tablespoon of sugar;
    • 12 tablespoons "liquid smoke".
Roulade of smoked gorbachevite salmon and mackerel. Cut the salmon in half along the spine, remove the bones without having to remove the skin. Have the mackerel fillets on.
Add salt in "liquid smoke" and stir. Coat salmon and mackerel with a mixture of "liquid smoke" with salt. Place the mackerel on pink salmon.
Turn the fish rolls as tightly as possible. Tie with string so the rolls are not turned. Cook in the oven for 3 hours on very low heat, pour 3-4 more times "liquid smoke", if necessary. Remove from the oven, let cool, soak in cold place for another day.
Salmon hot kopchenosti the fish, wash and gut. Dry on paper towels. Burn holes in the mill black and white pepper, shalt in a mortar the coriander, lightly calcined it in a dry pan. Mix salt, sugar and spices, RUB the fish with the mixture. Wrap in foil and soak in the cold for 15 hours.
On the grill smokehouse put the Apple-tree leaves or raspberries (to the fish does not stick to the grill). Remove the foil with the fish, put on the rack. Smoke 25-40 minutes.
Salmon cold will kopanytsia the fish, remove the gills, release the blood. Prepare the brine: mix the "liquid smoke" and salt, dilute in 1 liter of boiled water. Pour the fish with the brine, place in a cool place (temperature about 4-6°C for 3-5 days), hang the salmon in a well ventilated place for 3 days at room temperature.
Salmon from Gorbachyova, gut, wash the fish. Cut the ventral portion of the fish, cut into long narrow strips, put into a glass dish. Prepare the brine: dissolve the salt in 1 liter of boiled water, add "liquid smoke".
Pour the salmon brine, soak in the refrigerator for 5 days. Remove from the brine, hang it in the ventilated, dry and protected from the sun indoors for 2-3 days.