Question on smoking salmon. Many years ago (35+) I was in Chicago and a friend had some smoked salmon that was to die for. It was a thick cut of fish with skin on one side that looked like it might have been brined and then heavily smoked until it was flaky. It was eaten as a snack where we just pulled a few flakes off to eat at a time (like smoked whiting). I like it so much before my trip home we stopped at the fish store and I picked up a bunch. It's not lox and it's not the type of fish you would eat as a meal (too rich). It's more of an appertizer. Does anyone know what I am describing? I'd love to try and make some ...
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