| Prep Time | 30 Minutes |
| Cook Time | 1-2 Hours |
| Servings |
People
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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
Ingredients
Brine
Smoked Salmon Dip
|
|
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 degrees. 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 wanting to make a dip, allow it to chill, then follow these steps
- 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
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