Smoked poultry or fish are seen often in Asian cuisines, while in the west, particularly America, meat is more often smoked.

Pork takes particularly well to smoking techniques, especially those that are preceded by brining.

I’ve done many variations on this salmon over the years, but this was the first version that was served at Tea Tray in the Sky in Cambridge, MA more than 20 years ago.  Special thanks to Mark Yedvabny who worked on our first version.  When available, use salmon with the skin […]