Recipe for smoked salmon

Unknown

Looked in the archives and have not found: A recipe for a "real smoked salmon" to be served as an appetizer before the main course. Would like produce in the BEG.
Greetings from Montreal

Borders

Herbert, Greetings from Tampa. Here's an example of a recipe. I haven't tried it, but I brine and slow smoke salmon all the time. The smoke and a good piece of fish is the real key.
Bourbon Smoked Salmon
AOJ's request for help and contributions from our readers for smoked fish brine recipes continues to turn up unique flavors and preparations which we have never come across before...even after 30 years here in Alaska.
This latest arrival most likely originated in Scotland where Atlantic salmon fishing has been a favorite pasttime for centuries. This modification using bourbon instead of scotch was sent in by one of AOJ's frequent readers, Dave Longley. [p]
Cut filleted fish into serving size pieces. [p]In a large bowl mix the following:
1 quart water
1 cup bourbon
1/2 cup brown sugar
1/2 cup canning salt
A number of turns on the pepper grinder of fresh ground black pepper
(This batch will cure about 3 silvers.) [p]Marinate the fish for at least 4 hours and preferably overnight in refrigerator. [p]Give the pieces a quick rinse, place on drying racks and grind fresh ground pepper over pieces then air dry for about an hour until tacky. [p]Smoke fish for 6 to 12 hours depending on atmospheric conditions (wind, humidity & temp.) and depending on how dry you like your smoked fish.
I prefer a somewhat "juicier" smoke, so 6 to 8 hours usually does it. [p]Separating each rack of fish with a rack covered with aluminum foil helps keep the drippings from above landing on the fish below. I am kind of partial to using apple chips as a smoking material, but experimenting with different woods might give a taste that is preferable to others.
I am partial to bourbon flavor, but if your favorite happens to be scotch I am sure that would work just as well (my recipe is pretty much "borrowed" from a Scotch Smoked salmon recipe). I also have added other ingredients such as onions, garlic, and various spices and they work quite well and give different tastes. Don't be afraid to experiment! [p]

Borders

Herbert, check this out too[p]Scott

[ul][li]Smoking fish[/ul]

Unknown

Herbert, Knock yourself out

[ul][li]Lox[/ul]

thirdeye

Herbert, Here is one using a dry cure. I smoked two yesterday.[p][p]DRY CURE This makes enough Dry Cure for about 10 pounds of fish:
1 cup kosher salt
2 cloves of garlic, finely chopped
2 cups firmly packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground white pepper
½ teaspoon pulverized bay leaf [p]On a cutting board, sprinkle a little of the salt onto the chopped garlic, and mash to a paste with the point of a knife. In a small bowl, combine the garlic mixture with the remaining salt, the sugar, ginger, pepper and bay leaf. Mix this very well. Store in the freezer. [p]Sprinkle about 1/8” of dry cure into the bottom of a glass baking dish (don’t use metal). Place the fillets, skin side up, on top of the dry cure. Cover with plastic wrap and refrigerate about 8 hours. The moisture and oils in the fish will liquefy the dry cure and make a syrup which will cure the fish. [p]After curing, rinse the fish very well under cold running water, rubbing gently to remove the syrup. Blot dry with paper towels and put on racks to air dry until tacky, at least 2 or 3 hours. (Salmon can be seasoned with crushed black pepper or whole green peppercorns if you like) Brush or spray a light coat of olive oil or Pam on the skin side of the fish and on your rack(s). Place fish in smoker with the skin side on the rack and smoke at 180 – 200 degrees for 2 to 3 hours, using equal parts of alder wood and apple wood chips. Use a water pan below the fish. Check once or so to make sure the skin is not sticking to the racks. (spray skin side with oil if it starts to stick) Switch to cherry wood for 1 or 2 hours. This will give the salmon a nice red color. Smoke until a thermometer inserted into the thickest part of the fish reads 150 – 160 degrees F. Serve hot or chilled. This will keep in the fridge for 4 or 5 days, but it very seldom lasts that long at my house. [p]

WooDoggies

thirdeye,[p]That looks and sounds fantastic...... this one's going in the file for a party later this month. Thanks![p]John