Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple:

Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
They've been air-drying in the fridge overnight, to let the pellicle
form. I'll put them on the K in awhile, over lump and a chunk or two
of alder, with the temp at 200-225 F until the the fat begins to pool
on top and the meat flakes easily.

To be served with crackers, capers, and lemon wedges.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J. Furr

"Kevin S. Wilson" wrote:

Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple:

Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
They've been air-drying in the fridge overnight, to let the pellicle
form. I'll put them on the K in awhile, over lump and a chunk or two
of alder, with the temp at 200-225 F until the the fat begins to pool
on top and the meat flakes easily.

To be served with crackers, capers, and lemon wedges.


I'm glad that you decided to cut back the calories.

-CAL

"Kevin S. Wilson" wrote:

Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple:

Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
They've been air-drying in the fridge overnight, to let the pellicle
form. I'll put them on the K in awhile, over lump and a chunk or two
of alder, with the temp at 200-225 F until the the fat begins to pool
on top and the meat flakes easily.

To be served with crackers, capers, and lemon wedges.


I'm glad that you decided to cut back the calories.

-CAL

Kevin S. Wilson wrote:
Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple:

Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
They've been air-drying in the fridge overnight, to let the pellicle
form. I'll put them on the K in awhile, over lump and a chunk or two
of alder, with the temp at 200-225 F until the the fat begins to pool
on top and the meat flakes easily.

To be served with crackers, capers, and lemon wedges.


Sounds excellent, Kevin! Smoked salmon is one of my favorites, although I'd
opt for a fresh bagel instead of crackers.

kili

On Wed, 15 Dec 2004 18:06:41 GMT, "kilikini"
wrote:

Kevin S. Wilson wrote:

To be served with crackers, capers, and lemon wedges.

Sounds excellent, Kevin! Smoked salmon is one of my favorites, although I'd
opt for a fresh bagel instead of crackers.

Good idea. The salmon is for a tapas party, so even a half-bagel might
be too much, and I'm not going to go to the trouble of slicing
half-bagels into smaller pieces for finger food. I have to go to the
store for the crackers and lemon. I'll look for mini-bagels. That
would be a nice change from crackers.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J. Furr

"Kevin S. Wilson" wrote in message
...
Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple:

And there was me thinking that you were being paid by your employer, to sit
in front of a computer somewhere in Idaho, and post to afb and ark all day
g

Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
They've been air-drying in the fridge overnight, to let the pellicle
form. I'll put them on the K in awhile, over lump and a chunk or two
of alder, with the temp at 200-225 F until the the fat begins to pool
on top and the meat flakes easily.

Personally, I thoroughly recommend a sprinkling of dried or fresh fennel
seeds to both salmon and trout prior to smoking. There is something about
fennel, smoke and fish that works wonders with my palate.

To be served with crackers, capers, and lemon wedges.

Oatcakes. Don't know how readily available they are in sunny ol' Idaho, but
they are a perfect partner with smoked fish.

You can always make an easy smoked fish pate with the scrag ends.

Graeme

On Wed, 15 Dec 2004 18:59:38 -0000, "Graeme...in London"
wrote:


"Kevin S. Wilson" wrote in message
.. .
Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple:

And there was me thinking that you were being paid by your employer, to sit
in front of a computer somewhere in Idaho, and post to afb and ark all day
g

I wish. I've been to work for exactly one day this week and the week
past. The rest of the time I've been home with a throat infection.

Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
They've been air-drying in the fridge overnight, to let the pellicle
form. I'll put them on the K in awhile, over lump and a chunk or two
of alder, with the temp at 200-225 F until the the fat begins to pool
on top and the meat flakes easily.

Personally, I thoroughly recommend a sprinkling of dried or fresh fennel
seeds to both salmon and trout prior to smoking. There is something about
fennel, smoke and fish that works wonders with my palate.

It's a popular pairing, but fennel comes off too strong for my tastes.
To be served with crackers, capers, and lemon wedges.

Oatcakes. Don't know how readily available they are in sunny ol' Idaho, but
they are a perfect partner with smoked fish.

I'll look for them at the Co-op or one of the specialty grocery
stores.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J. Furr

"Graeme...in London" wrote in message
...
Personally, I thoroughly recommend a sprinkling of dried or fresh fennel
seeds to both salmon and trout prior to smoking. There is something about
fennel, smoke and fish that works wonders with my palate.

Neat idea, Graeme. I love fennel seeds too, but would never have thought to
put them on smoked salmon.

Jack Curry

"Jack Curry" Jack wrote in message
...

"Graeme...in London" wrote in message
...
Personally, I thoroughly recommend a sprinkling of dried or fresh fennel
seeds to both salmon and trout prior to smoking. There is something
about
fennel, smoke and fish that works wonders with my palate.

Neat idea, Graeme. I love fennel seeds too, but would never have thought
to
put them on smoked salmon.

Jack Curry



Try it Jack, but be forewarned that it may take a few attempts to get the
flavour to exactly where you want it to be.

Fennel has a strong flavour, and a little goes a long way. Too much and you
just taste the fennel and not the fish.

FWIW, fennel grows like weeds in my garden. I have a mother plant that is
now 6 years old and simply flourishes. It has produced seeds every year,
except for 2004, and I put that down to only having 2 days of sunshine:-(

In mid December, it is now even re-germinating in almost every part of
available soil and it is as easy a plant that there is for me to grow.

Even better, the kids eat it like sweets:-)

I'm having salmon with fennel tonight. Camera and alcohol permitting, I'll
post a pic of my favourite dish on ABF.

Graeme

There's a Italian pork dish I make occasionally that's fennel-based and
extremely simple, Graeme.

Mix

1 TBS crushed fennel seeds
1 TBS Coarse sea salt
1 TBS Cracked black pepper

Traditionally it's used as a rub on a pork roast, but I've done pork
tenderloins (sparingly, it'll overpower) with it. Hmmm...maybe I'll try it
on a Boston Butt.

Jack Curry

"kilikini" wrote in message
m...
Kevin S. Wilson wrote:
Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple:

Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
They've been air-drying in the fridge overnight, to let the pellicle
form. I'll put them on the K in awhile, over lump and a chunk or two
of alder, with the temp at 200-225 F until the the fat begins to pool
on top and the meat flakes easily.

To be served with crackers, capers, and lemon wedges.


Sounds excellent, Kevin! Smoked salmon is one of my favorites, although
I'd
opt for a fresh bagel instead of crackers.

kili

IMHO the bagel is for lox not smoked salmon.
'
http://www.sausagemania.com/loxmania.html

Dimitri

"kilikini" wrote:
Kevin S. Wilson wrote:
Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple:

Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
They've been air-drying in the fridge overnight, to let the pellicle
form. I'll put them on the K in awhile, over lump and a chunk or two
of alder, with the temp at 200-225 F until the the fat begins to pool
on top and the meat flakes easily.

To be served with crackers, capers, and lemon wedges.

Sounds excellent, Kevin! Smoked salmon is one of my favorites, although
I'd opt for a fresh bagel instead of crackers.

Gee. I miss Kevvie's occasional worthwhile, on-topic posts, but not HIM and
his a.r.k cohores. By KFing them, I avoided over 60 posts today. And that's
a good thing! °~D

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!
Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

On 15 Dec 2004 23:32:47 GMT, wrote:

Gee. I miss Kevvie's occasional worthwhile, on-topic posts, but not HIM and
his a.r.k cohores. By KFing them, I avoided over 60 posts today. And that's
a good thing!

You could have done the same thing by killfiling a thread that has
nothing to do with BBQ and probably never will. But you knew that
already.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J. Furr

At that temp. you're cooking the salmon, not smoking it.

"Kevin S. Wilson" wrote in message
...
Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple:

Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
They've been air-drying in the fridge overnight, to let the pellicle
form. I'll put them on the K in awhile, over lump and a chunk or two
of alder, with the temp at 200-225 F until the the fat begins to pool
on top and the meat flakes easily.

To be served with crackers, capers, and lemon wedges.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J.
Furr

"Kent" wrote in message
news:zmkwd.245261$HA.216764@attbi_s01...
At that temp. you're cooking the salmon, not smoking it.


And yet again, Kent comes out with another beauty!

You sure your not a comedian?

Graeme