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Curry-pickled Smoked Salmon




Source of Recipe


Linda K. Leone..1997






List of Ingredients



• 4 C vinegar
  
• 5 C water
  
• 4 C packed brown sugar
  
• 1 T minced garlic
  
• 1 tsp mustard seed
  
• 2 tsp dry mustard powder
  
• 1 tsp ground allspice
  
• 1 1/2 tsp turmeric
  
• 1/2 tsp ground cloves
  
• 2 tsp curry powder
  
• 1 1/2 tsp powdered ginger
  
• 1 tsp dried marjoram leaf
  
• 1/2 tsp dried thyme leaf
  
• 1 T ground cinnamon
  
• 1 tsp fenegreek seed
  
• 2 T salt
  






Instructions



1. Combine above ingredients and bring to a boil, simmer 15 minutes. Cool overnight in fridge. Add an 8 ounce can of tomato sauce. Mix well
   
2. Slice salmon fillets with the skin on into strip, Marinate for 2 days in the brine, well chilled.
   
3. Drain and follow instuctions for your brand of smoker.I used a little cheif and smoked half with cherry wood, and mesquite for half. I smoked it overnight or longer, until the fish flaked whene tested.
   






Final Comments


I also use this recipe for large salmon collar and large fins. (they look like BIG pollywogs).