Candied Smoked Salmon from Jacqueline Duffin
This delicious way to prepare a filet of salmon for your next gathering comes from our friend Jacqueline Duffin. Following a simple 2 step process of wet brine and smoking to highlight the natural flavors and colors of salmon and finishing with a lacquer of maple syrup creates perfectly sweet addition to this delicious fish.
|SERVES 8||PREP 12-16 hrs||COOK 2-3 hrs||READY IN 14-19 hrs|
- In a stock pot add water, sugar, salt and aromatics. Bring to a boil until sugar and salt has dissolved. Set aside or place in fridge and allow brine to completely cool before adding to fish.
- Leave skin on filet of salmon and remove any pin bones then slice into equal 3-4oz portions. Add salmon to a non-reactive bowl (glass or food safe Tupperware) and cover with brine. Place in fridge for 8-10 hours. Any longer than 10 hours may produce over salted results.
- After 8-10 hours take salmon out of brine, remove any access brine with paper towel and place on rack (to allow circulation around filets) and back into the fridge for 3-4 hours to allow a pellicle to form. Pellicle is a tacky surface on the fish which will help the smoke adhere to.
- Set smoker to 185F and place fish on rack and insert a thermometer probe. After 30 minutes start to glaze salmon with maple syrup. Repeat glazing process every 20 minutes for a total of 3-4 layers of maple syrup.
- Smoke your fish until the internal temperature reads 135-140F (depending on filet size and thickness, this will take 2-3 hours)
- Serve with crackers, bread or on a salad. Candied Salmon will keep in fridge for one week or you can vacuum seal and freeze for up to 3 months.
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