Bradan roast or hot smoked Scottish salmon
Scotland is undoubtedly the land of smoked salmon. Salmon can be smoked cold or hot. The different methods result in two very different products, each with their own typical uses. Hot smoking salmon is very easy and fun to do! With my tips and tricks, you can hot smoke your own salmon at home without much effort.
Cold smoking versus hot smoking
The technique of smoking food has been around for millennia. By smoking you can preserve fish, meat, vegetables or even cheese much longer. Smoking also adds flavor. This can range from a subtle hint of smoke, as in smoked butter, to heavily permeated smoke flavors, as in bacon or fish.
The difference between cold smoking versus hot smoking lies in the temperature. Cold smoking is done at a low temperature. The product does not boil or cook. In this case, it is important to cure the food thoroughly beforehand. Hot smoking adds flavor and cooks the food at the same time. Hot smoking is done at a minimum temperature of 75°C. Note that the higher the temperature, the more likely the food will dry out.
Hot smoked fish
You can hot smoke all kinds of fish and shellfish. The most common are of course salmon, trout and herring but you can also hot smoke other types of fish and even mussels, scallops and oysters.
What do you need?
First of all, you need a smoker box or something that serves like one. You can use a metal tray, about 5 cm deep, place a cooling rack in it and seal it with aluminum foil. You can also use a wok. Protect the bottom of the smoker box or wok with aluminum foil.
Smoking with wood chips
You need something that generates smoke. Generally, you use wood chips soaked in water. The type of wood will influence the intensity of the smoky flavor. Oak chips give an intense flavor and are perfect for salmon and mackerel, but they overpower quickly. For a finer and more subtle aroma, use chips from beech or apple trees.
Smoking with tea
Smoking with tea is an alternative to smoking with wood chips and provides a unique, nutty aroma. Use aromatic teas with larger leaves such as Yunnan and Nilgiri. Jasmine tea is also a good choice. For extra smokiness, you can use Lapsang Souchong. The dry tea leaves are mixed with uncooked rice and sugar. You can also add other spices or flavorings. The rice slows down the burning of the tea leaves, and the sugar allows the smoke to penetrate the food.
How to store hot smoked fish
You can store hot smoked fish in the refrigerator for a few days. Wrap the fish tightly in plastic wrap so your refrigerator doesn't smell like a smokehouse. If you want to keep the smoked fish a little longer, vacuum seal it. That way it will keep for up to two weeks. You can also freeze smoked fish, especially salmon, and keep it for several months.
Bradan rost
Bradan rost means roasted salmon in Celtic but the name is commonly used in Scotland for hot smoked salmon. Bradan rost has a fantastic smoky flavor and juicy texture. You eat it hot or cold, in a salad or incorporated into a pasta dish. You can also make a spread of hot smoked salmon and serve it with crackers. Salmon cakes with fresh and hot smoked salmon are to-die-for! If you can't find hot smoked salmon in your local supermarket, do not worry. Here's the recipe from chef Gary Maclean, winner of Master Chef: the Professionals.
Ingredients
- 25 g sea salt
- 25 g light brown sugar
- 600 g salmon fillet, with skin
- 3 tablespoons of wood chips
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![Smoked Salmon Trio Prep]()
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Step 1: curing
You begin by curing the salmon. Start by placing a piece of cling film on your work surface. Mix the salt with the sugar and sprinkle half of it on the plastic wrap. Place the salmon on top and spread the rest of the salt-sugar mixture evenly over the fish. Wrap the piece of salmon tightly in the foil and place it in the refrigerator for 3 to 4 hours.
![Smoked Salmon 0957]()
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Step 2: preparing the smoke box
Soak half of the wood chips for 20 minutes. Drain them and mix them with the other half of dry wood chips. Line the base of the smoker box with aluminum foil and spread the wood chips over the base. Place the rack on top.
![Smoked Salmon Duo Prep]()
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Step 3: smoking
Rinse the fish and pat dry. Place the cured salmon on the rack, skin side down, and close the smoker box. Set it over a heat source at moderate temperature until you see wisps of smoke appear. Now reduce the temperature to a minimum and let the salmon fillet smoke for 20 minutes. Remember to put on your hood or do this outside over a barbecue or alternative heat source.
Turn off the stove or other heat source and let the smoker stand until you no longer see wisps of smoke. Check the salmon for doneness. The fish should no longer be glassy. If the salmon is not cooked through, put it in the oven for a while longer.
You can eat the hot smoked salmon immediately or let it cool and keep it in the refrigerator.
![Smoked Salmon 1050]()
