Hi - I'm trying my first cold smoked salmon. Unfortunately, I had to be away the night I put it in the fridge for the pellicle to form. I was worried it wouldn't dry as all the info i've read says well ventilated & maybe use a fan. Well I used a fan with the fridge door open & now it looks too dry - is there anything I can do to ressurrect it or have I mucked it up completely?
Thanks in advance for any suggestions.
clare