Smoked Salmon Braid Recipes

DRY-BRINED SMOKED SALMON

Steps:

• Mix 1 cup brown sugar and kosher salt together in a small bowl.
• Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
• Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
• Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

HOW TO MAKE DRY BRINE SMOKED SALMON; EASY RECIPE

Steps:

• In a medium bowl combine kosher salt, sugars and fresh cracked pepper and set aside.
• Prepare a large piece of heavy duty foil that will completely cover the salmon when wrapped. I like to use double thickness foil.
• Prepare a large piece of plastic wrap that will also cover the salmon when wrapped. Place the plastic wrap on top of the foil.
• Put about 3/4 cup of dry brine on top of plastic wrap and spread out to the length of the salmon.
• Place salmon (skin side down) on top of dry brine.
• Pour about 1/2 cup dry brine on top of salmon and spread evenly.
• Place the other salmon filet on top of the dry brine (skin side up). Then put the rest of the dry brine on top and distribute evenly.
• Fold over plastic wrap and close ends tightly.
• Then fold over foil tightly and place salmon in the refrigerator for 6 hours. To be safe place the salmon on a plate lined with paper towels to catch any fluid that may escape from the wrapped fish while in the refrigerator.
• Remove salmon from the refrigerator and carefully unwrap. Rinse well under cold water to remove excess salt. It's best to run under the water for a good 2-3 minutes making sure all salt is removed.

SMOKED SALMON BRAID RECIPE

Steps:

• preheat oven 375 f line large baking sheet with non stick foil arrange dough beat cream cheese until smooth blend in dill lemon juice capers pepper and egg until mixed spoon mixture in centre of dough arrange salmon over mixture brush egg yolk over dough bake 20 minutes