Title: Smoked Salmon #1
Categories: Fish
Yield: 4 Servings

Hickory or fruitwood chips
2 ts Onion powder
1/4 ts Salt
1/4 ts Pepper
1 1/2 lb Salmon filet with skin

Date: Tue, 23 Apr 1996 12:37:06 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)
Soak: wood chips in water at least 30 minutes. Combine: onion powder, salt,
and pepper; rub fillet with mixture. Cover and refrigerate 30 minutes.
Prepare: charcoal fire in smoker: let burn 15 to 20 minutes. Drain: chips,
and place on coals. Place water pan in smoker: add water to pan to depth of
fill line. Place: fillet, skin side down, on upper food rack: cover with
smoker lid. Cook: 1-1/2 hours or until fish flakes easily when tested with
a fork.

Yield: 4 servings Source: Southern Living, 5/95; Silvia D. Ellis, San
Antonio, Tx. Shared by: Joyce M. Monschein

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