Today, I want to tell you how to smoke the fish at home, unless you have a smokehouse. Of course, do not expect a pronounced smoked taste, but it is present and that it makes the dish unique and unusual.
Pink salmon (my steaks) — 500g
Figure — 3 tablespoons
Tea (dry, black or green) — 2 — 3 tablespoons
The sugar — 2 tablespoons
Cinnamon — 1 teaspoons
lemon juice — a couple of drops
Spices AH fish, salt — to taste
1. Fish salt, pepper, season with your favorite spices, pour the lemon juice. If possible, leave to marinate. In a bowl, mix rice, tea, cinnamon and sugar, we put the mixture into a foil, folded in two layers and form an envelope that the mixture does not spill.
2. The top layer of the envelope pierce in several places for smoke. The pan set over high heat, put it in an envelope with the mixture, put the grid, and put a fish on it. If the lattice is not present, the fish strung on skewers. After 2 — 3 minutes Cover the pan with a lid or cover with foil, reduce the heat and leave the Copts for 7 — 10 minutes. Then turn off the heat and leave for another 10 minutes under the lid closed. Feeding the fish can be supplied to heat or cold. Bon Appetit!