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Cold Smoked Salmon (Pron)
Cure:
Equal parts Salt & Sugar (2/3 Turbinado & 1/3 Brown) Zest of Meyer Lemon, Lime, small Orange. Juice of same Fresh dill After 24 hour cure and rinsed clean: http://img.photobucket.com/albums/v9...unger/null.jpg Placed on rack uncovered in refrigerator for 3 hours. Left on rack at room temperature 1.25 hours. Cold smoked over Alder wood 3.5 hours using a homemade Maze smoker. http://img.photobucket.com/albums/v9...ger/null-1.jpg Served with mustard dill sauce. http://img.photobucket.com/albums/v9...ger/null-2.jpg |
Ticks all the boxes for me. Great!
John |
What looks like a dill, mustard, oil accompaniment looks good too. Just guessing.
John |
Nice! I'll take one of the fillets with some capers and onions. No need for silverware I'll just use my hands and teeth.
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