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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