One of favorite uses of the egg is to smoke salmon. McCalls Meat and Fish had a beautiful 3lb wild salmon filet that we knew would be
perfect for dinner and would provide us with lots of leftovers.
We made the recipe for Honey-Cured, Smoked Salmon. Salmon calls for
smoking with Apple Wood chips. The egg makes it a simple procedure to smoke a
salmon, the only real task is to check it every 15 minutes to make sure the
temperature is in the requisite range. I simply open and close the vents as
required to adjust the airflow. I occasionally add additional wood chips to
keep the smoke going.
You can get the recipe from our blog of: January
15, 2009. Click the date to get the recipe.
With the salmon we served Rice and a Mango Salad. I didn’t
like the color of the salad (too brown) although it tasted fine. I wouldn’t
make it again.
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