Gravadlax does anyone
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I make a brine with the salt/sugar/garlic,herbs, and vodka.
The alcohol changes the texture somewhat and is awesome.
I will also brush pure maple syrup on the hot smoked salmon 1/2 hour before it comes out of the smoker.
I also make cold smoked salmon which stays in the smokehouse up to 4 days.
I tried glazing them with maple syrup this time, but it just rolled off. No luck there.
Our version isn't much different from the classic but we've kind modified it to fit our style:
We use wild fennel fronds, crushed juniper berries, grappa, meyer lemon zest and equal parts of sugar and salt.
The fish gets brushed with grappa and then the fennel fronds are roughly chopped and applied to the flesh. Then packed in the sugar, salt, juniper and zest mixture.
This cures for 2-3 days depending on fillet size. Rotated and repacked everyday.