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Saumon Fumé Maison
Apprenez à préparer votre propre saumon fumé maison en deux temps : d'abord un gravlax parfumé au citron, aneth et baies roses, puis un fumage doux dans un petit fumoir. Idéal pour les fêtes ou un apéritif raffiné, ce procédé économique donne un saumon tendre, légèrement sucré et subtilement fumé.
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Cost Breakdown
Critical Success Points
- • Temps de cure de 12‑24 h au réfrigérateur
- • Sécher le saumon jusqu’à formation de la pellicule
- • Maintenir la température du fumoir à 80 °C
Safety Warnings
- • Manipuler le saumon cru avec des mains et des ustensiles propres pour éviter toute contamination.
- • Conserver le saumon à 4 °C ou moins pendant la cure.
- • Utiliser des gants ou des pinces lors de la manipulation du fumoir chaud.
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