Simple Way to Mini Pikelets With Smoked Salmon

Fire And Ice Smoked Salmon

Serve with the dressing drizzled over and with the dressed salad.

Recipe Summary Fire And Ice Smoked Salmon

You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.

Ingredients | Mini Pikelets With Smoked Salmon

½ cup brown sugar

2 tablespoons salt

2 tablespoons crushed red pepper flakes, or to taste

½ cup finely chopped fresh mint leaves

¼ cup brandy, or to taste

1 (4 pound) salmon side, bones removed with pliers

2 cups alder wood chips, soaked in water, or as needed

Directions

In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.

Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.

Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy!!! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!!

Info | Mini Pikelets With Smoked Salmon

prep: 10 mins cook: 45 mins additional: 4 hrs total: 4 hrs 55 mins Servings: 10 Yield: 10 servings

TAG : Fire And Ice Smoked Salmon

Breakfast and Brunch, Meat and Seafood, Seafood,