Tuesday, July 26, 2011

Smoked Salmon

This past weekend we co-hosted a Block Party ... having bought our home almost 6 years ago, we decided should get to know some more of our neighbors and had heard they used to have block parties all the time. It was a huge success (well over 60 people!) and everyone requested that we continue to have block parties on a more regular basis. Anyway, one of our neighbors made this super yummy smoked salmon and was kind enough to share the recipes!!! So ... I'm sharing it as well!

  • 8 lbs salmon
  • 1 c non-iodized salt
  • 1/2 c brown sugar
  • 1 c white sugar
  • 2 qts water
  • 1 small bottle crescent seafood seasoning (or 1/4 c Old Bay)
  • 2 - 3 crumbled bay leaves
  • 1 tsp rosemary
  • 1 bottle white wine
  • 2 lbs brown sugar
  • Diced red onion
  • Cream cheese
  • Capers
  • Crackers/Baguette

Cut salmon into squares about 2 to 3 inches thick and 4 inch squares. Marinate 10 to 12 hours in brine solution (make sure all salmon is immersed). Rinse under cold water. Cook 1 bottle of wine and 2 pounds sugar just until sugar dissolves (don't boil). Marinate first in this for 1 hour. Place fish on racks to dry slightly (should have nice coating on it). Place on racks in smoker and smoke 10 to 12 hours. (8 hours for smaller pieces.) Add smoking chips every hour or 1 1/2 hours (he recommended apple or hickory chips).

Note: Put skin side up and smaller pieces on top shelf.

I have to admit, I haven't smoked anything before, but this is on the top of my list :)

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