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Smoked Salmon

Yield 20 to 24 appetizer servings


  • 1 (5 1/2-pound) dressed salmon
  • Salt
  • Hickory chips, soaked in water
  • Assorted crackers

How to Make It

  1. Rinse fish thoroughly in cold water; pat dry. Rub entire surface of fish with salt; let stand at room temperature 1 hour.

  2. Prepare charcoal fire in smoker; let burn 10 to 15 minutes. Sprinkle wet hickory chips over gray-white coals. Place water pan in smoker, and fill with hot water.

  3. Lightly grease food rack, and place on appropriate shelf in smoker. Place salmon on rack; cover smoker with lid, and cook 3 1/2 hours or until fish flakes easily when tested with a fork. Chill thoroughly; remove skin, and discard. Serve salmon with assorted crackers.

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