This is a special occasion dinner for She Who Must Be Obeyed and me. It is like smoked salmon but sweet and peppery. I knock most of the peppercorns off before eating. They give a nice flavour to the salmon but that much pepper is hard on a fat old guy’s constitution.
The missus leaves them on but she is tougher than me.
I have posted how I prepared the dish in my smoker at Smoking Meat Forums. The link is:
http://www.smokingmeatforums.com/t/150684/peppered-salmon-for-canadian-thanksgiving
You can also make it in your barbecue by cooking it over indirect heat with wood chips in a smoker box or soaked and sprinkled over the coals or burners. If you use a barbecue, it will take a lot less time and won’t be as smoky.
You can also make it in the oven by matching the temperatures I used in the smoker. It will still have a nice flavour from the brine, honey and peppers but the lovely smokiness will be missing.
The Old Fat Guy
