The use of water with carbon dioxide added allows us to raise the acidity of the fish, which by nature, given the presence of ammonia, would be basic, so by doing so we go about creating a critical environment for bacteria without using substances that would alter the taste (e.g., lemon or vinegar).
- Soak the salmon in sparkling water and prosecco (2/3 and 1/3) for about 1 minute.
- Rinse and dry well then season with a mixture of salt, sugar (½ and ½) and flavorings (orange peel, pink pepper, thyme or marjoram).
- After about 30 minutes rinse and dry.
- Turn on the barbeque for indirect cooking and heat the soapstone , at the top brush with extra virgin olive oil and place the salmon on top from the skin side.
- If you prefer, place the salmon already divided into slices on the well-hot soapstone and smoke with briquettes using the appropriate smoker
- Now put the smoker on direct heat until it begins to smoke then move to indirect and keep the lid closed
- For smoking half a filleted salmon: temperature 90° 50 min.
- Times may vary depending on the slice.
We serve with a salad of fennel, radicchio, radishes and orange.
For the sauce, we whisk the avocado pulp in the glass with a pinch of arugula and the sour cream then strain and season with salt, pepper and the juice of half a lemon.
Let it stand at room temperature for about an hour and it will thicken a little.