Rub:
Walnut Oil
Salt
Ginger
Garlic
Coat both
sides of the Salmon thoroughly with rub.
Wrap in
shrink wrap and let sit in refrigerator for an hour.
Place salmon
directly on rack for drier fish or in shallow foil boat for a moister
cook.
Smoke at 165°-170°F for 3 to 3 ½ hours.
Wood:
Hickory, Alder, Cherry-Experiment with wood flavors you like.
Cream Cheese-Have some on hand.
Red Onion
Caper
Relish
(topping):
1 Small jar-Large Capers drained
½
Small Red Onion finely chopped
1 Small Tomato diced
1 tbsp. Red Wine Vinegar
½
tsp. Sweet Basil
1 tbsp. Olive Oil
Mix
ingredients and allow blending together in refrigerator for at least ½
an hour
before serving.
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
with relish.
Enjoy!