Smoked salmon 燻鮭(玫瑰）魚 和薰衣草燻鮭魚

Today David and I made our first bach of smoked salmon. First David filleted the salmon. Then I cut it up in many pieces. Then we marinted it with brown sugar and pickling salt. We then let it sit in the freezer for 6 hours. After this we rinsed off the exra sugar & salt. Then, we let it sit in room temperature for 2 hours. Nest we smoked the salmon with 2 diferent flavours (Smoked salmon with a hint of dried roses and Smoked salmon with Crushed Black Pepper and Lavender). Yum Yum!