INGREDIENTS

INSTRUCTIONS

This is a method rather than a recipe.  The key is to use alderwood, a
hardwood found in the Pacific Northwest, as the smoking wood. It is my
understanding that in the PacNW, smokehouses and seafood grills use
GREEN alder twigs, but such things aren't available on the East Coast.
Ready a chimney smoker (I made one out of a galvanized trashcan
several years ago, but they are currently cheaper to buy than to
make!) with a small amount of coals while soaking the alderwood  chips.
When the coals are glowing hot, drain the water from the  chips, place
the chips on the hot coals, get the drip catcher and the  grate in
place, and put the salmon directly on the grate. Close the  lid and
leave it alone for 6 to 12 hours! The fish will cook at 130  to 140
degrees, and will probably flake when removed from the grate.  This is
of a different flavor and consistency than your normal  perception of
smoked salmon. The fish may be served directly in small  dishes with a
fresh lemon wedge and a quality toast as an appetizer,  or it can be
mixed with a little cream cheese, sour cream, and lemon  juice as a
spread.  Use your imagination!!!  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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