OK, I'll play.
Stove-Top Smoked Salmon
Thick end of Salmon Filet, (Roughly six to eight inches square)
Rub:
3 Tbsps. Brown Sugar
1.5 Tbsps. Sea Salt
1.5 Tbsps. Pink Peppercorns
Tinder:
One Matchstick sized splinter of hickory, oak, mesquite, etc.
1/8 teabag of loose tea, (Different varieties are interesting)
sliver of dried ancho pepper
Process the rub in a mortar and pestle until crushed and blended.
Firmly press the rub into the flesh side of the salmon filet and refrigerate for 1-3 hours. Remove just before you are ready to smoke it and pat dry with paper towels.
Tear a silver dollar sized hole in the folded edge of a 12 X 12 sheet of heavy duty foil.
Unfold and wrap a cast iron skillet so that the hole is centered in the skillet. (I have a dedicated skillet for this dish). I also wrap the lid; (it makes cleanup much easier).
Heat the skillet on high until VERY hot. (Just past the smoking stage.)
When the skillet is ready, very quickly throw the tinder directly on the skillet where the hole is, place a cooling rack in the skillet, (I use one with 1/2 inch feet), put the salmon on the rack skin side down and cover.
Even the tiny amount of tinder will supply enough smoke. Make sure the lid is as tight as possible.
Leave for fifteen minutes, (no peeking!). Remove from the heat and leave covered for another ten minutes, (no peeking).
The finished dish is rich in flavor and a deep mahogany color.
Serve with usual smoked salmon garnishes.
Stove-Top Smoked Salmon
Thick end of Salmon Filet, (Roughly six to eight inches square)
Rub:
3 Tbsps. Brown Sugar
1.5 Tbsps. Sea Salt
1.5 Tbsps. Pink Peppercorns
Tinder:
One Matchstick sized splinter of hickory, oak, mesquite, etc.
1/8 teabag of loose tea, (Different varieties are interesting)
sliver of dried ancho pepper
Process the rub in a mortar and pestle until crushed and blended.
Firmly press the rub into the flesh side of the salmon filet and refrigerate for 1-3 hours. Remove just before you are ready to smoke it and pat dry with paper towels.
Tear a silver dollar sized hole in the folded edge of a 12 X 12 sheet of heavy duty foil.
Unfold and wrap a cast iron skillet so that the hole is centered in the skillet. (I have a dedicated skillet for this dish). I also wrap the lid; (it makes cleanup much easier).
Heat the skillet on high until VERY hot. (Just past the smoking stage.)
When the skillet is ready, very quickly throw the tinder directly on the skillet where the hole is, place a cooling rack in the skillet, (I use one with 1/2 inch feet), put the salmon on the rack skin side down and cover.
Even the tiny amount of tinder will supply enough smoke. Make sure the lid is as tight as possible.
Leave for fifteen minutes, (no peeking!). Remove from the heat and leave covered for another ten minutes, (no peeking).
The finished dish is rich in flavor and a deep mahogany color.
Serve with usual smoked salmon garnishes.
