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.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys