Perkins Bar & Bistro Station Road, Plumtree, Notts. NG12 5NA 0115 937 3695 firstname.lastname@example.org #perkinsnotts
We are one of very few restaurants in this country with its own smokehouse. Built in 2005, to a Canadian design, the smokehouse has got better with age, and chefs have great fun experimenting with dishes and discovering something new and exciting. The most popular ingredients include salmon, mackerel, haddock, ham, mushrooms and cheese.
How we produce our Perkins Smokehouse salmon…
Choose the right wood! We use a mixture of hard woods- usually oak but also beech, apple and cherry depending what flavour we are looking for. We use wood chippings and sawdust.
Salt the salmon. We use sea salt to dry salt the salmon- by liberally sprinkling it over the side of salmon and leaving for 3 hours before rinsing.
Build the fire. Using our chosen wood chippings, we wait until the coals have burned down and then smother over the sawdust to produce a consistant smoke.
Place the salmon side on a rack and smoke for up to 12 hours. Checking back every hour or so to ensure the fire is still alight!