{"id":114,"date":"2023-03-02T12:47:10","date_gmt":"2023-03-02T12:47:10","guid":{"rendered":"https:\/\/pescaderiapalacio.es\/blog\/?p=114"},"modified":"2023-03-02T12:48:36","modified_gmt":"2023-03-02T12:48:36","slug":"aprende-a-ahumar-salmon-en-tu-casa","status":"publish","type":"post","link":"https:\/\/pescaderiapalacio.es\/blog\/aprende-a-ahumar-salmon-en-tu-casa\/","title":{"rendered":"Aprende a ahumar salm\u00f3n en tu casa"},"content":{"rendered":"\n<p>\u00bfTe encanta el <strong><a href=\"https:\/\/pescaderiapalacio.es\/pescados\/207-salmon-fresco.html\" target=\"_blank\" rel=\"noreferrer noopener\">salm\u00f3n<\/a> ahumado<\/strong> y siempre has querido hacerlo por ti mismo\/a en casa, pero no sabes exactamente c\u00f3mo?<\/p>\n\n\n\n<p>Hoy te vamos a explicar aqu\u00ed, paso por paso, como puedes <strong>ahumar tu <a href=\"https:\/\/pescaderiapalacio.es\/pescados\/207-salmon-fresco.html\" target=\"_blank\" rel=\"noreferrer noopener\">salm\u00f3n<\/a><\/strong> desde casa.<\/p>\n\n\n\n<p>Como siempre, primero van los ingredientes: <strong>filete de <a href=\"https:\/\/pescaderiapalacio.es\/pescados\/207-salmon-fresco.html\" target=\"_blank\" rel=\"noreferrer noopener\">salm\u00f3n fresco<\/a><\/strong>, az\u00facar, sal gruesa y especial de ahumar, eneldo. Recuerda previamente congelar, al menos dos d\u00edas, el filete de salm\u00f3n para prevenir anisakis. Tras esa congelaci\u00f3n, todo estar\u00e1 listo para ahumar. El <strong>filete de <a href=\"https:\/\/pescaderiapalacio.es\/pescados\/207-salmon-fresco.html\" target=\"_blank\" rel=\"noreferrer noopener\">salm\u00f3n<\/a><\/strong> debe estar limpio de espinas, pero no le retires la piel.<\/p>\n\n\n\n<p>Para comenzar el ahumado es necesario mezclar todas las sales con el az\u00facar. Las cantidades son: 50 gramos de az\u00facar, sal gorda 325 gramos y sal de ahumar 1,5 gramos. Estas proporciones son perfectas para <strong>1 kg de <a href=\"https:\/\/pescaderiapalacio.es\/pescados\/207-salmon-fresco.html\" target=\"_blank\" rel=\"noreferrer noopener\">salm\u00f3n fresco<\/a><\/strong> listo para ahumar. Tambi\u00e9n puedes echar un poquito de eneldo.<\/p>\n\n\n\n<p>Cuando hayas mezclado todo, en una fuente de cristal haz una primera capa o cama con la mezcla de sales. Pon encima el <strong>filete de <a href=\"https:\/\/pescaderiapalacio.es\/pescados\/207-salmon-fresco.html\" target=\"_blank\" rel=\"noreferrer noopener\">salm\u00f3n<\/a><\/strong> con la piel hac\u00eda abajo y termina cubriendo con mas sales. Si ahumases dos filetes, entonces pon el segundo filete encima del primero con la piel hac\u00eda fuera y cubrir todo con el resto de las sales.<\/p>\n\n\n\n<p>Envuelve toda la fuente con papel film transparente y coloca encima algo que ejerza fuerza como, por ejemplo, dos tetrabriks de leche o un paquete de arroz. Lo que tengas por casa m\u00e1s a mano y que pese 2 kilos.<\/p>\n\n\n\n<p>Todo este deber\u00e1 estar en la nevera unas 48 horas, pero entre medias, cada 10 u 12 horas, aproximadamente, es recomendable retirar el liquido que vaya soltando el <strong>pescado<\/strong>. Pasadas las 48 horas, saca tu <strong><a href=\"https:\/\/pescaderiapalacio.es\/pescados\/207-salmon-fresco.html\" target=\"_blank\" rel=\"noreferrer noopener\">salm\u00f3n<\/a><\/strong> y pru\u00e9balo. Si la textura te gusta, es hora de limpiarlo bajo el grifo con poca agua para ir retirando la sal y despu\u00e9s lo dejamos secar. Si la textura a\u00fan no te convence, puedes dejarlo en la nevera en las mismas condiciones un d\u00eda m\u00e1s.<\/p>\n\n\n\n<p>Un \u00faltimo apunte: hay qui\u00e9n barniza el <strong><a href=\"https:\/\/pescaderiapalacio.es\/pescados\/207-salmon-fresco.html\" target=\"_blank\" rel=\"noreferrer noopener\">salm\u00f3n<\/a><\/strong> con bourbon y lo deja marinar 1 hora antes de colocarlo en la fuente con las sales. Esto lo dejamos al gusto del o de la chef.<\/p>\n\n\n\n<p>Si todo ha salido bien, enhorabuena, has ahumado por ti mismo\/a un riqu\u00edsimo<a href=\"https:\/\/pescaderiapalacio.es\/pescados\/207-salmon-fresco.html\" target=\"_blank\" rel=\"noreferrer noopener\"> <strong>salm\u00f3n<\/strong><\/a> en casa. Cons\u00e9rvalo en la nevera y t\u00f3malo en peque\u00f1as lascas para tostas, canap\u00e9s, ensaladas o acompa\u00f1ado con quesos crema. \u00a1Qu\u00e9 aproveche!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfTe encanta el salm\u00f3n ahumado y siempre has querido hacerlo por ti mismo\/a en casa, pero no sabes exactamente c\u00f3mo? Hoy te vamos a explicar aqu\u00ed, paso por paso, como puedes ahumar tu salm\u00f3n desde casa. Como siempre, primero van los ingredientes: filete de salm\u00f3n fresco, az\u00facar, sal gruesa y especial de ahumar, eneldo. Recuerda [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":115,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,6,31],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Aprende a ahumar salm\u00f3n en tu casa - Pescader\u00eda Palacio<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pescaderiapalacio.es\/blog\/aprende-a-ahumar-salmon-en-tu-casa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aprende a ahumar salm\u00f3n en tu casa - Pescader\u00eda Palacio\" \/>\n<meta property=\"og:description\" content=\"\u00bfTe encanta el salm\u00f3n ahumado y siempre has querido hacerlo por ti mismo\/a en casa, pero no sabes exactamente c\u00f3mo? 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