Smoked, salt-cured egg yolks are a delicious addition to a rich fish or risotto/pasta dish. The intense umami flavor combined with smoke pairs well with delicate and fatty fish, such as mackerel, salmon, and herring.
Recipe for smoked, cured egg yolks
Smoked, salt-cured egg yolks are a delicious addition to a rich fish or risotto/pasta dish. The intense umami flavor combined with smoke complements delicate and fatty fish such as mackerel, salmon, and herring.
Servings: egg
Smoked, Cured Egg Yolks
Smoked, salt-cured egg yolks are a delicious addition to a rich fish or risotto/pasta dish. The intense umami flavor combined with smoke pairs well with delicate and fatty fish, such as mackerel, salmon, and herring.
Ingredients
- 4 pcs. Egg Yolk
- 250 gram Coarse salt
- 150 gram Sugar
Instructions
- Mix the "curing mixture" with salt and sugar together.
- Next, get a relatively flat container where you evenly spread about 40% of the mixture at the bottom. Make 4 depressions for the yolks.
- Separate the egg yolks from the whites. We use the method of opening the egg and shifting the yolk back and forth between the two shells until the white is separated. The remaining white can be used for other dishes such as meringue.
- Place the four yolks into the depressions and pour the remaining salt/sugar mixture over them, so the yolks are completely covered.
- Then, cover the top with plastic wrap, poking a few holes in it.
- Place it in the refrigerator for about 4 days, after which the yolks should be taken out of the mixture.
- They will have become much firmer and sticky on the surface, making them perfect for smoking. However, they need a slight rinse to remove the last of the mixture.
- We smoke them in a "smoke dome" using our smoking gun. They sit in the smoke for about 20 minutes, after which they go into the oven at 60 degrees Celsius (140 degrees Fahrenheit) for 2.5 hours to dry completely.
- Afterwards, we finish by smoking them again for about 20 minutes.
