Lent Promotions - Smoked Salmon

Cedar Village's Smoked Salmon
This is a resident and community favorite. You can serve it on a display table in the dining room, on toast points or crackers as a canapé or flake into pasta with a lemon infused olive oil and capers. The possibilities are endless!

2 sides of fresh salmon, trimmed and pin bones out
1 C kosher salt
½ C sugar
½ C brown sugar
1 T black pepper
1 C Wood Chips (Cedar Village prefers the flavor profile from Alder Wood) these and other flavors are available at most sporting good stores.
2 C apple juice
Directions
Prep: In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

To Smoke: Soak the wood chips of your choice in the apple juice for 1 hour. Place salmon sides in a 2” perforated hotel pan that has been sprayed with non stick spray. Place 6” hotel pan on range top. Drain wood chips and place them on one end of the 6” pan directly over the burner. Turn burner on low heat. As the chips begin to smolder, place pan with the salmon over the chips and wrap tightly with aluminum foil. Poke a vent hole in the foil at the end opposite the chips. Smoke the fish for ½ hour to 45 minutes until the internal temperature in the thickest part is 145-150 degrees. Remove from smoke and serve immediately or cool to room temp.