I threw a little brunch for friends, with homemade bagels, salmon and trout I smoked over alder wood, gravlax cured by H, dry farmed early girl tomatoes (so good…), salted cucumbers, and other accoutrements.
For the bagels, I mostly used the tried and true recipe, though I tried retarding the dough (letting it rise slowly in a cold place overnight) in both a typical 40°F fridge and a special 55°F fridge I had set up with a temperature controller for fermenting experiments. The 40° dough rose less, but then swelled up when baked (see left bagels below– perhaps I didn’t boil them long enough this time?) They still tasted good, like bagels– but the dough retarded at 55° had an especially nice crackling crust around a chewy bagel. I’ll keep playing around with rising times and temperatures…
For the trout and salmon I followed a four day “hot smoke” process based on the Russell Smallwood / Naked Whiz recipe. This produces savory, rich, cooked salmon and trout with a bit of a chewy crust– not a smoked cold/raw salmon like lox.
Wednesday evening I made a plain salt brine (I wanted to start with the basics this time before getting into spices, herbs, or sugar) and immersed a thick 2lb block of salmon and 2lbs of cleaned trout fillets (both skin-on) in it under weights overnight.
Thursday morning before work I rinsed the brine off both and set them out uncovered in a fridge to air dry for 36 hours, in the hope of developing more of a skin/pellicle when smoked.
Friday night I fired up the kamado-style ceramic grill/smoker with lump charcoal and a few chunks of alder wood and stabilized it at the low temperature of 180°F (this took some effort and required sealing every spare crack of inlet space with foil to control the airflow). After one false start when I closed down the vents so much that I snuffed the fire, I got a steady slow burn going and popped in the salmon and trout. I let them smoke until 2AM (about 6 hours), which led to a heavily cured toothy smoked trout with a great skin, and a moderately cured salmon that was fully cooked but still moist in the middle (the salmon was much thicker to start– but I didn’t want to be getting up all night to check on it– maybe next time I’ll try a 12-hour smoke).
I chilled the fish overnight, and Saturday morning they were ready to go for brunch. Mmm.
There were plenty of smoked fish leftovers (though not as many as I expected making 5 lbs of fish for 9 people), and mixing it in to scrambled eggs with feta is my favorite leftover use so far…
I think the trout turned out amazingly good and have been snacking on it for days– I wouldn’t change anything. The salmon was also very good, but next time I want to try some more herbs and spices in the brine and perhaps a little sugar– and try smoking a part of it even longer to see if I can get a bit more of a dry “salmon jerky” crust outside the moist interior.