impromptu smoked salmon

My brother in law and I blew the communication last week for a dinner party, and both bought salmon. We cooked his and I smoked mine. Fresh King salmon for Oregon. I'd normally do a whole side, but because we goofed, I had about 2 1/2 pounds.

Brine (salt, brown sugar, birch syrup):



pellicle formed (air dried 3 hours @ 55 degrees):



ready for smoking (lime zest, thyme, dill, pepper):



Smoked 4 hours (slow ramp up to 140F internal):



With grilled bread, mayo, capers and shallots:

 

I would happily eat that. Love good smoked salmon!

What's the birch syrup like? Similar to maple?

 

Neil , that looks gorgeous . It looks like it sliced liked cold smoke. And may I ask what you used to make those nice slices?

 

Beautiful in its simplicity.

Stefan

 

Wonderful looking fish! The bread looks great also.

 

Sweet like maple, but more mineral and molasses flavor.

A thin little takobiki.

 

Gorgeous piece of fish you have there...and as was already noted: some beautiful slicing too!

 

A little thinner than a yanagi Neil? Good day to cold smoke up there . I heard you had single digit temperatures.

 

i think you should be able to achieve the results with a yanagi takobiki or a fugubiki all the same

 

I think I'm just going to swear off this whole Food & Drink forum. I can't take it!