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Smoked Salmon...again

The Better Half's favorite. The fillet sat overnight in brine with garlic and paprika and ginger and bay leaves and thyme and rosemary and just a tad of curry powder. Rinsing the fish thoroughly to remove the salt is always a hit-or-miss affair until my Norweigan neighbor told me what to do. Rinse the fillet well under running water, dry it, then rinse again. But the real trick then sit it in a tray of ice water for an hour!  Remove, dry, fire up the Egg, and allow the fish to come to room temperature brush on some olive oil black pepper, and a sprig of fresh rosemary., Genius!
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