Desired quantity of Atlantic salmon fillets or Rainbow trout fillets (approx. 200 g per diner)
10% brine (1 l water, 1 dl non-iodized sea salt)
Prepare the brine by boiling the water and adding the salt, then let it cool. Place the salmon fillets in a shallow baking dish and pour the cooled brine over them. Let sit for 1–2 hours. Take the fish out of the brine and dry lightly with paper towels or a fiber cloth.
Heat the Mustang Georgia smoker with coals until hot and adjust the heat to about 100 degrees Celsius for your desired grilling area. Remember that the closer this area is to the firebox, the higher the temperature. Place 1–2 smoking pellets in the firebox and wait a moment for them to light up. Let the first of the smoke out of the smoker and then put the salmon fillets in the smoker.
The fish is cooked when its internal temperature is around 50–55 degrees Celsius. It takes about 30–50 minutes, depending on the thickness of the fillets.
Smoked salmon is heavenly on its own, but you can also serve it with, say, new potatoes and sour cream sauce!
