Smoking salmon

[Hacksaw]

24 hours curing in mix of salt and dark sugar, 12 hours resting and now being smoked over whiskey oak dust using  a pro-q csg and my trusty 1985 Weber.

[JEBIV]

Wow that looks grate

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[Travis]

Very nice


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[SmokenJoe]

Who doesn't love true smoked salmon   ...   wild caught Alaskan salmon.    Ummmmm ...

SJ

[SmokeVide]

Looking forward to seeing this! Love smoked salmon.

[Hacksaw]

I'm afraid I don't have any off the smoker pics, I took them off early this morning before work, after 18 hours, however, I've been playing with a few trimmings when I got in this evening. The main fillets are resting, however, I don't like to chuck stuff away, so....





A slightly coarser smoked salmon pate topped with whiskey jelly and a smoother one topped with clarified butter.

[SmokeVide]

Oh my, I'd love to try the pate. How did you make those?

[Hacksaw]

Easiest recipe in the world, takes minutes.
Equal amounts of salmon and cream cheese. Good spoonful of creme fraiche (or heavy cream), small spoonful of horseradish cream, squeeze of lemon, grate of zest if you fancy, plenty of ground pepper. Blitz with blender in bowl until happy with consistency. Mix in finely chopped chives.
Whiskey gel is simply a sprinkling of gelatine, sprinkling of dark sugar, splash of whiskey, warmed till it dissolves. Let it cool, pour over top and fridge.

[Hacksaw]

Another lump going in to cure

[Dc_smoke309]

Wooo that's gonna be gooooood


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[Darko]

Looks delicious!