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".
Instruction
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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".
8
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.