| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Pair salmon fillets; 2-3 lbs total, skin on |
| 1/2 |
c |
Fresh dill; chopped |
| 3 |
tb |
Sugar |
| 2 |
tb |
Kosher salt |
| 2 |
ts |
White pepper; coarsely ground -Mustard sauce— |
| 2 |
tb |
Prepared mustard |
| 1 |
tb |
Sugar |
| 1 |
tb |
White vinegar |
| 6 |
tb |
Sour cream |
| 3 |
tb |
Fresh dill; minced |
INSTRUCTIONS
Spread cure all over both pieces and wrap them in heavy-duty aluminum with
the flesh sides together, skin on the outside. Put on a large plate and
then place a heavy weight on top. Put in refrigerator for 2 days, turning
once or twice per day. Scrape off excess rub. Smoke at 200F for 45 minutes.
Serve cold with Mustard sauce.
Mustard Sauce:
Slowly, one at a time in the order listed, blend ingredients in a food
processor.
Recipe by: Bill Ackerman
Posted to bbq-digest V5 #724 by Kit Anderson <kitridge@bigfoot.com> on Nov
26, 1997
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