Recipe detail

Name: Hot Smoked Salmon
Yield: 1
Cuisine: Japanese
Ingredients: 150.0000 g; 70.0000 g; 10.0000 g; 40.0000 g; 10.0000 g; 1.0000 tPcs

Fish Hot Smoked Salmon

13. 6. 2025

Author: Samuel Ashton

Company: Retigo UK

Food category: Fish

Cuisine: Japanese

Download PDF Download BR2

Program steps

Preheating:
135 °C

To view the entire table, move the table to the right.

Fish 150g

Hot air

0 %

Termination by time

00:15 hh:mm

120 °C

70 %

Ingredients - number of portions - 1

Name	Value	Unit
Salmon fillet with skin	150	g
Angel hair noodle	70	g
Wasabi	10	g
Mayonnaise	40	g
Kimchi crumb	10	g
Lemon	1	pcs

Directions

1. Place Salmon on GN tray and season with salt, Pepper, lemon juice
2. place in Retigo oven with Vision Smoker in the bottom on medium burn setting
3. On main screen, Press Extras- Smoking- Fish 150g - Start

Suggested Garnish
Angel hair noodle, Kimchi crumb, Wasabi mayonnaise

Recommended accessories

Vision Bake

Vision Smoker