Hank Shaw has always been reliable for his meat curing recipes, and upon revisiting his website Hunt Gather Cook the other day, I thought I'd give his recipe for smoked salmon a try.
Loving salmon in every way, shape and form, and having bought shares of sustainably-caught salmon for well over a decade, curing and/or smoking are definitely at the top of my list, whether it be gravlax, fennel-cured, or smoking it on the grill. But I gotta say, this SUPER easy brown sugar & kosher salt brine, mopped with some good organic maple syrup on the smoker? It's my new favorite.
Beyond simply eating it right off the grill, I've thus far used it for two different sandwiches, both made with my homemade bagels. The first one, brekkie style with a fried duck egg on top (thanks, ladies!) and nothing more, and the second being a crazy good lunch, pairing it with some homemade vegan mayo, home-pickled red onion, capers, and homegrown Swiss chard. Fairly textbook, yes, so I'm thinking about trying it in a hash...
...or just cutting the last of the filet into two pieces and splitting it with my sweetheart.
Either way, it's perfection.
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