Hot Smoking with Muurikka


A few days ago we had opportunity to have a quiet meal at home.  Smoker at the picnicSalmon was on the menu and we decided that we would fire up the Muurikka smoking oven for the first time.  A stunningly beautiful piece of cooking equipment from Scandinavia, we were so impressed with the results.   The Muurikka smoking oven will forever make us question why we haven’t broached the hot smoking route on a more regular occasion.

If you love fishing, as we do, you will be aware of the Rob Sitch and Tom Gleisner series ‘A River Somewhere’ .  Inspired by their NZ Tongariro River trout smoking episode we rubbed a little ground fennel seed, brown sugar and whisky into the salmon flesh and then placed it into the Muuri.  There are many woodchip flavours that can be used to compliment fish, but on this occasion we chose Maple.  Not a traditional choice, but we thought there’s no harm in being adventurous.  It was absolutely stunning!

We served it on top of a warm quinoa salad and enjoyed a glass of white.  It was a lovely way to end the week.

One thing to note:

We foiled the drip tray and rack to try to reduce dishes.  A noble quest, but an even better result would have been achieved by just covering the drip tray and letting the juices freely drip through the rack.