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Make smoked salmon right on your stovetop
Max Hansen has a two-minute how-to video.
Max Hansen's "thing" is salmon.
At his facility in the Doylestown area known as Salmonland, he and his staff at Max Hansen Kitchen cold-smoke about 1,000 pounds of the fish a week.
His cookbook Smoked Salmon, Delicious Innovative Recipes (Chronicle Books, 2003) presents 60 ways to enjoy the fish.
For do-it-yourselfers, Hansen has spawned a two-minute video (below) to show how to smoke salmon right on your home stovetop.
All you need are two woks (or a wok with a lid), a metal grill rack that can fit inside the wok, wood chips, and salmon filets.