Smoked Salmon With Soy Sauce and White Wine

Total Time
9hrs
Prep 8 hrs
Cook 1 hr

This recipe is dated from 1954

Ingredients Nutrition

Directions

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

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