sides of the Salmon thoroughly with rub.
shrink wrap and let sit in refrigerator for an hour.
directly on rack for drier fish or in shallow foil boat for a moister
Smoke at 165°-170°F for 3 to 3 ½ hours.
Hickory, Alder, Cherry-Experiment with wood flavors you like.
Cream Cheese-Have some on hand.
1 Small jar-Large Capers drained
Small Red Onion finely chopped
1 Small Tomato diced
1 tbsp. Red Wine Vinegar
tsp. Sweet Basil
1 tbsp. Olive Oil
ingredients and allow blending together in refrigerator for at least ½
Toast a heavy grain or rye
bread. You can substitute wheat crackers.
Spread a layer of cream
cheese on bread or crackers.Crumble a salmon over cream cheese and top