I am making smoked salmon for the first time on my smoker.

I use this recipe and only this recipe and my family loves it

http://salmonuniversity.com/archives/582

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I tend to eat as little as possible with salmon

It goes well with the same things white fish does: Fennel, White Potatoes, Sharp Tomatoes, Couscous, Quinoa, Pearl Barley etc

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>>7747700
brah, with my BGE, I brine for 8-10 hours.
rinse fillets 3 times otherwise they tend to be overly salty when finished.
dry for 3-4 hours to form the pellicle.
smoke at 180* for 4-6 hours. i like to smoke at least 4 for softer fillet and 5-6 for da' candy.

I decided to make potato Latkes as the starch to go with my salmon and then just steam some broccoli and butter and salt it.

I will fry the potato Latkes when the smoked salmon is almost done.

I plan on making some Smoke Salmon dip with the leftovers later on.

Ok I changed my mind, instead of the broccoli I am going to do creamed spinach with some fennel and leek.

>>7747700
what wood are you using?

>>7747950
I have a Cedar wood plank instead of putting it on my grade an in the fire box I have lump with a few pieces of Cherry.

I just typed in Potato Latkes into youtube and this Jewish lady was the first recipe and I just went with that:

https://www.youtube.com/watch?v=ygD55BgJieg

celery root puree

and for some reason lentils always go well with salmon

>>7747962
You look into getting some alder. It's the traditional wood in the Pacific Northwest. Apple is a good light smoke. Looks good, anon.

>>7749184
Celery root puree for the nitrates I would assume.

scrambled eggs

Slaw