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Smoked Salmon

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(serves 4)

Table Salt                       250g

Golden Caster Sugar    350g

Lemon: Zest                   1

Tarragon                         10g

Filleted Fresh Salmon   900g



  1. Mix all ingredients together then cover the salmon completely in an air tight container and leave to cure overnight.
  2. The next morning, wash off any excess salt. Mix and pat dry with a kitchen towel.
  3. Preheat the smoker by placing a tray on the top shelf of the Aquaforno with smoking chips.
  4. Make sure all visible escapes are sealed and light the smoking chips.
  5. Once enough smoke has developed, place a small tray of ice in. Put another tray with the salmon on top on the second level grill and leave for 40 minutes to an hour.
  6. Placing the salmon on top of ice just allowed the salmon to stay at a cold temp as the smoke from above filters down. Keeping the heat above.


Aquaforno II

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