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Smoked Salmon with Soy Sauce and White Wine

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Description Edit

Purchased from the Lowery Estate in Arlington, Texas in 1984. Dated 1954.

Ingredients Edit

Directions Edit

  1. Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved.
  2. Place the salmon in a non-metallic container and cover with the brine solution.
  3. Make sure that all pieces are completely covered with brine.
  4. Refrigerate for 6 to 8 hours.
  5. Rinse the salmon with cold running water and pat dry with paper towels.
  6. Allow to air dry about an hour.
  7. Smoke the using hickory or your favorite hardwood until flaky.

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