Preparation:
Spread cure all over both pieces and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside. Put on a large plate and then place a heavy weight on top. Put in refrigerator for 2 days, turning once or twice per day. Scrape off excess rub. Smoke at 200F for 45 minutes.
Serve salmon cold with Mustard sauce.
Mustard Sauce:
Slowly, one at a time in the order listed, blend ingredients in a food processor. |
