Ever wondered how smoked salmon is really made and if you can do it at home? Well now you can find out with our short evening class or 1 day course. Partaking in either of these courses will teach you the art of smoking salmon at home without the need of any special advanced equipment. We will provide all the equipment, salmon, salt and smoked wood for your experience – you just show up. Packs of wood chips will also be available for you to take home, so you can develop your own smoked salmon.
After a warm welcome Gunnar will introduce us to House of Sverre & give us a tour of the smokehouse, before starting the first part of the evening with a detailed explanation of the smoking process & how the ancient art & chemistry of salt and smoke works to preserve the fish.
We'll then talk about ingredients - what foods are best to smoke, and how different types of wood give different flavours to the finished product (we use a blend of woods native to Scandinavia: Beech, Juniper and Alder).
After that we'll look in more detail at the difference between cold and hot smoking, how the process differs and enjoy our first tasting of the night to appreciate the different flavours & intensity found in the neck, belly and tail of the fish.
The second half of the evening will then be dedicated to a practical demonstration that will give you all the information and skills you need to hot smoke fish in your own home. This will begin with what kit you need, how to set it up, recipes and troubleshooting the process, before doing a hot smoke of some freshly caught salmon from the cold waters of the North Atlantic.
We will then finish on a tasting of this delicious freshly hot smoked fish and a Q&A!