Smoked Sockeye Salmon and Smoked Sockeye Salmon Dip
Course: Appetizer
Cuisine: Salmon
Prep Time: 30 Minutes
Cook Time: 1-2 Hours
Servings: 4 People
Ingredients
Brine
- 3 cup Warm water
- 3 tbsp Salt
- 2 tbsp Brown sugar
- 1 cup Ice
Smoked Salmon Dip
- 2 6-ounce Smoked MSC Sockeye fillets, skin removed and crumbled
- 2 tbsp Cream cheese, softened
- 2 tbsp Mayonnaise
- 1 Scallion, chopped (reserve green part for garnish)
- 1 tsp Prepared horseradish
- 1 tbsp Lemon juice
- Cooked, wild-caught Alaskan Salmon
Instructions
- Brine your salmon fillets (skin on) for no more than 20 minutes.
- Remove from brine and pat dry. Place in the refrigerator, uncovered, for about 1 hour, or until the surface of the salmon has a “tacky/sticky” texture (this is called the “pellicle” and is crucial for giving the smoke a surface to adhere to).
- Once the pellicle has formed, if you prefer a flavored smoked salmon, this is when you would sprinkle on top. Two of our favorite combo flavors are black pepper and garlic powder or cayenne pepper and brown sugar.
- Heat smoker to 200°F. Use a fruit wood or any mild smoking wood (apple, alder, cherry).
- Once smoking, add salmon, skin side down on rack, and shut the lid.
- Allow salmon to smoke for 1 hour. If a drier texture is desired, allow it to smoke for another 30 minutes to an hour.
- Once the smoked salmon has reached your desired texture, remove from the smoker and enjoy immediately.
- If you are making the dip, allow the smoked salmon to chill, then mix all ingredients in a bowl. Adjust to your specific likings by adding more lemon juice, salt, pepper, or horseradish.
- Garnish with reserved green part of scallion.
- Serve with diagonally sliced French bread.
