Smoked Salmon With Soy Sauce and White Wine

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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