Rum Smoked Salmon
1 salmon fillet ( about 2 lbs)
1 cup of rum
1 cup of firmly packed brown sugar
1/2 cup of course salt
1 tbsp of black pepper
Pour the rum over the salmon and let it marinate for 15 minutes.
Drain and blot the salmon.
Make the cure:
Combine the brown sugar, salt and pepper in a mixing bowl and mix well with your fingers. Spread one third of the cure on the bottom of the baking dish. Lay the salmon on top and sprinkle the remaining cure on thop, patting it onto the fish with your fingertips. Cover the salmon with plastic wrap and let cure in the refrigerator for 4 hours.
Prepare smoker to 220*
Rinse the cure from the salmon and blot dry with papertowels. Lightly sprinkle with 2 tbsps of brown sugar.
Place in smoker and smoke until done. It will feel firm and break into clean flakes.
Transfer to a rack to cool. When cool wrap well and refrigerate unti cold. Serve cold or at roomtemperature. Smoked salmon will keep in the refrigerator for 3-5 days.
This was WONDERFUL!!!!! If you enjoy smoked fish I highly recommend this recipe.
Redawna