Step

• 1

  In a medium saucepan, combine 1-1/2 quarts water, salt, brown sugar, juniper berries, bay leaves and pepper.

• 2

  Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep 15 minutes.

• 3

  Pour mixture over 1-1/2 quarts ice water to cool. Once cool to the touch, pour mixture over salmon, cover and refrigerate for 2 hours. Remove fish from brine and discard brine.

• 4

  Rinse fillets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the fillets better.

• 5

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

• 6

  Place the fillets directly on the grill grate and smoke for 2-1/2 to 3 hours or until fish begins to flake.

  180 ˚F / 82 ˚C

  00:03

• 7

  While the salmon is smoking, in a small bowl combine cream cheese, sour cream, herbs, lemon juice and salt and pepper.

• 8

  Add 1 pound of the flaked, smoked salmon and stir to combine until salmon breaks apart into very small pieces.

• 9

  Serve with crackers or your choice of vegetables to dip. Enjoy!