Cold Smoked Salmon (Pron)

[pmad]

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:

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.

Served with mustard dill sauce.

 

[JohnHB]

Ticks all the boxes for me. Great!
John

 

[JohnHB]

What looks like a dill, mustard, oil accompaniment looks good too. Just guessing.
John

 

[Mason Dixon Bowhunta]

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.