Victory from the jaws of defeat. This salmon was frozen too long before I decided to cook it so I was afraid of its condition. I was supposed to do my usual overnight treatment to flavor and remove some moisture, but we were overcome by events.
I just added rub, and did the hot smoke (180-200) with apple wood until the albumen started to flow. If anything the only complaint is how mild it is. I could have gone heavier on the rub.
After refrigeration it will be served with crackers, cream cheese, cucumber, and lemon juice.
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys