As a Washington State native, I grew up with the fresh seafood and produce native to the area. I look forward to local strawberries in the spring & sweet corn in late summer. As well as fresh caught Dungeness Crab out of Puget Sound and the flavorful beef produced by local farmers. The Northwest offers an abundance of wonderful ingredients to work with.
This site is dedicated to the Food & Wine of the Pacific Northwest. Please join me as I explore all it has to offer!
Cold Smoking is used to add a touch of smoke flavor. Unless the food properly cured, it should be cooked after cold smoking either by grilling, braising etc. First, I need to create a brine. My brine consisted of:
We are ready to get our smoke on! I have a Smokin Tex electric smoker with the cold smoke plate accessory. I loaded up the smoke box with a small piece of apple wood, slid in the cold smoke plate, placed a metal pan with ice cubes on the plate and put the fish on the upper rack. I turned the smoker on to 150 degrees for 20 minutes, shut it off, and let it sit for an hour. The goal is not to cook the fish, but to generate enough smoke to penetrate the food and the cold smoke plate and ice keep the heat from reaching the fish.
I braised the salmon on the grill. I made a foil packet and put in the fish, apple cider and apple slices, placed on the grill over indirect heat for 10-12 minutes. The result was a moist flavorful salmon with a full smokiness. My only criticism was that the thinner sections were a bit salty, which tells me I need to cut the salt in the brine or possibly shorten the brining time.
I selected the 2008 Cougar Crest Grenache Rose to serve with the salmon. I fell in love with this wine at WBC and it is one of my top 3 Rosesí produced in the state of WA. This dark pink wine has a nice full mouth feel with an earthiness and acidity that matched perfectly with the smoky, rich salmon.
Iíd say my first attempt at cold smoking was a success! I am looking forward to smoking all kinds of foods now.
Filed under Eating In