South of the Border Smoked Salmon
Coat Salmon thoroughly with rub (both sides). Wrap in shrink wrap and let sit in refrigerator for an hour. Smoke at 165° for 3 to 3 ½ hours (directly on rack for drier fish, in shallow foil boat for moister)
Rub:
2 tbsp. – Lime juice
1 tbsp. – Salt
1 tsp. - Garlic
1 ½ tsp. – Chili
½ tsp. cumin
Cayenne (to taste)
Optional: A little Olive oil to give it body. I like to use Walnut Oil.
Wood: Pecan, Alder, or Mesquite (sparingly)
Cream Cheese Spread:
½ - package Cream Cheese (can sub sour cream, or yogurt)
2 –Seed and finely chop or puree jalapenos
1 –avocado
1 tbsp. Lime Juice (approx. to smooth)
Optional: Cayenne, Chili, and/or Cumin
Salsa (topping):
½ pkg. – Frozen yellow corn (defrosted)
½ pkg. – Frozen white corn (defrosted)
1 can – Black Beans (rinsed)
½ small Yellow Onion (sweet) finely chopped
½ cup Green onions finely chopped
1 small tomato diced
½ tbsp. – minced garlic
2 tbsp. – lime juice
2tbsp. – olive oil (can split with red wine vinegar)
1 – Avocado diced
½ - Red Bell Pepper chopped
Optional – Cayenne (to taste) 2- seeded jalapenos finely chopped
Heat soft taco size Flour Tortillas, smooth layer of spread over tortilla, flake smoked salmon over spread, fold soft taco in half and add salsa.
Enjoy!