Cold Smoking & Curing For Christmas

Cold Smoking and Curing Masterclass: Smoked Salmon, Haddock, Gravadlax & More.

Take away new skills and plenty of smoked and baked goodies too!

Unlock the secrets of cold smoking and curing with our comprehensive Cold Smoking and Curing Masterclass! If you've ever wanted to learn how to create rich, flavourful smoked fish, homemade gravadlax, and delightful smoked treats, this class is your perfect opportunity. In this hands-on class, we’ll guide you through the entire process, from preparing your ingredients to creating mouthwatering dishes like smoked salmon, smoked haddock, beetroot-cured gravadlax, smoked festive nuts, and more. Along the way, you’ll also learn how to pair these creations with ryebread and blinis for the ultimate festive spread. Perfect for home cooks, food lovers, and anyone interested in mastering the art of cold smoking and curing, this class will transform the way you think about traditional holiday foods.

What You’ll Learn:

Cold Smoking Techniques:

• Introduction to Cold Smoking: Learn the basics of cold smoking, including the best types of wood chips for different flavours and the equipment you need. Our expert will guide you through the key steps of the cold smoking process, ensuring you achieve the perfect smoky aroma without overcooking your ingredients.
• Controlling Temperature & Humidity: Understand the essential temperature and humidity requirements for successful cold smoking, ensuring that your food develops the rich, deep flavours you expect.
• Safety Guidelines: We'll cover important food safety practices, ensuring your smoked goods are both delicious and safe to eat.

Smoked Salmon:

• Preparing the Salmon: Learn how to prepare fresh salmon for cold smoking, from removing bones and skin to selecting the best cuts. You’ll learn how to create a salt cure to enhance the natural flavour of the fish before it hits the smoker.
• Smoking Process: Discover the art of smoking salmon using a cold smoker, gaining insight into timing and temperature control for achieving that perfect balance of smokiness and tenderness.
• Serving & Pairing: Once smoked, you'll learn how to serve the salmon with classic accompaniments like dill mustard sauce, rye bread, and blinis.

Smoked Haddock:

• Preparing the Haddock: Learn the preparation techniques for smoking haddock, including how to cure the fish and prepare it for the smoker. This classic British favourite gets a rich, smoky flavour that’s perfect for spreading on rye bread or using in smoked haddock pâté.
• Cold Smoking Haddock: We’ll guide you through the cold smoking process, ensuring that your haddock comes out perfectly tender, with a bold yet balanced smoky flavour.

Beetroot-Cured Gravadlax:

• Curing Process: Discover how to prepare a delicious beetroot-cured gravadlax, a stunning alternative to traditional salmon gravadlax. You’ll learn how to cure the fish with a vibrant beetroot and herb mixture, allowing it to develop a beautiful, earthy flavour and vibrant colour.
• Pairing with Dill Mustard Sauce: Learn how to make the perfect dill mustard sauce to accompany your gravadlax, adding a tangy, creamy balance to the earthy sweetness of the beetroot.

Smoked Festive Nuts:

• Cold Smoking Nuts: We’ll show you how to smoke a variety of nuts—like almonds, walnuts, and cashews—using the cold smoking technique. These smoked festive nuts make an excellent holiday snack or a crunchy topping for your smoked salmon.
• Seasoning: Learn how to season your nuts with festive flavours, such as cinnamon, rosemary, and honey, to give them a unique, savoury-sweet profile.

Smoked Haddock Pâté:

• Making the Pâté: Learn how to create a smoked haddock pâté, a creamy, flavourful spread made from your freshly smoked haddock. We’ll guide you through the process of blending the smoked fish with cream, lemon, and herbs to create the perfect texture and flavour.
• Serving Suggestions: You’ll learn how to serve this pâté with ryebread or blinis, perfect for creating a stunning appetizer or festive snack.

Accompaniments: Ryebread & Blinis:

• Making Ryebread: You’ll learn how to make ryebread from scratch, a hearty, flavourful bread that pairs perfectly with your smoked creations. Discover the best techniques for baking a crusty, tender loaf with a slight tang, which is perfect for serving with smoked fish or pâté.
• Making Blinis: We’ll also teach you how to make blinis, small, fluffy pancakes that are perfect for serving smoked fish, pâté, or even festive toppings like smoked nuts or a dollop of sour cream.

Class Highlights:

• Hands-On Experience: This class is fully hands-on, meaning you’ll get the chance to prepare and smoke your own fish, cure gravadlax, and make your own accompaniments like rye bread and blinis.
• Expert Guidance: Our seasoned instructor will walk you through each step of the cold smoking and curing process, offering valuable tips and professional insights to ensure your creations turn out perfectly.
• Festive Flavours: The class is designed with the holiday season in mind, so you’ll be making festive dishes that are ideal for Christmas and other seasonal celebrations. Think of this class as your ticket to mastering luxurious, homemade appetizers for your next holiday gathering.
• Recipe Cards: You’ll leave with recipe cards for each of the dishes, so you can recreate your smoked and cured creations at home. We’ll also provide tips on equipment and techniques for cold smoking, so you can start smoking at home confidently.
• Tasting & Pairing: At the end of the class, you’ll have the opportunity to taste your creations and enjoy them with complimentary drink pairings, making this a truly immersive culinary experience.

Perfect For:

• Food Lovers & Cooks: If you’re passionate about food and want to learn the art of smoking and curing fish, this class is perfect for you. Whether you're a beginner or an experienced home cook, you’ll gain valuable skills to take your cooking to the next level.
• Holiday Entertainers: For those hosting holiday dinners or looking to impress guests with gourmet canapés, this class offers recipes and techniques that are perfect for creating elegant and delicious holiday spreads.
• Gift Experience Seekers: This class makes an excellent gift for foodies and anyone interested in learning about cold smoking, curing, and festive cooking.

Class Duration:

Approx. 4 - 5 hours

Book Your Spot:

Don’t miss your chance to learn the fine art of cold smoking and curing with our expert-led masterclass! Spaces fill up quickly, so book your spot today and get ready to create your own smoked salmon, smoked haddock, beetroot gravadlax, smoked nuts, and more this festive season.