Tarragon smoked salmon

Salmon is one of my favorites during Christmas. Served in a beautiful tray, it looks beautiful and tastes delicious! If the taste of ginger feels a bit foreign to you, use fresh herbs such as parsley, dill, basil or lemon balm. As salmon is a fatty fish, I like to use lemon to even the taste.

We love smoked salmon and decided to do try it at home. Check the super easy technique from the recipe below.

Preparing fish is very common during Christmas, so try this ecological, hygienic, and wood-friendly tip for cleaning your wooden cutting board:

Spread two teaspoons of salt on a moist cutting board. Cut a lemon in half and use it to rub the salt on the board. Rinse with water and dry properly.

TARRAGON SMOKED SALMON

800 g of salmon fillet
Salt
Piece of fresh ginger
2 garlic cloves
A splash of olive oil
1 lemon
Fresh tarragon

Place the salmon fillet in a casserole and season with salt. Grate fresh ginger and garlic in a bowl and add olive oil. Lather the marinade on top of the salmon. Wash and slice a lemon into thin slices and place them on top of the salmon as well. Decorate and season the salmon with fresh tarragon. Cook in the oven for about 30 minutes at 175°C.

We wanted to add a smokey flavor to the salmon, try this easy tip as well!
Smoking in a lidded casserole: On the inside of the lid, where the knob screw is, place a 5 cm piece of dough there. You can use leftover gingerbread dough for this purpose.

Heat a piece of coal either on a gas stove or with a kitchen torch and use tongs to attach it to the piece of dough. Place some butter on top of the coal and put the lid on the casserole. Let the lid be on until the coal starts smoking.