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!