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1
To make the dry cure, combine all the ingredients.
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2
This will make about one cup.
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3
The mixture may be kept, covered, for six months or more.
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4
For this recipe, you will need four tablespoons.
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5
Rub each salmon fillet on both sides with two tablespoons of the dry cure and place in a glass baking dish.
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6
Refrigerate for six hours, or overnight.
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7
Remove fillets from the dish and rinse quickly under running water, just to remove excess cure.
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8
Place fillets on a raised grid surface to allow air to circulate around them.
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9
Leave to dry for three hours, or until the surface is dry and shiny.
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10
Forty-five minutes before cooking, light the charcoal fire.
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11
When ready to cook, throw a handful of wood chips on the coals.
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12
Add hot water to the water pan of the smoker, or an improvised smoker (see note).
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13
Place the fillets on the grid over the water pan.
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14
Cover with the lid and leave the fish for at least 45 minutes, depending on the thickness of the fish.
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15
Check periodically and replenish the fuel or chips if necessary.
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16
The smoker temperature should not exceed 190 degrees (use an oven thermometer).
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17
The fish is done when the flesh is firm to the touch.
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18
In a mixing bowl, whisk the olive oil, lemon juice and pepper to blend.
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19
Remove the fish from the grill and cut crosswise into serving pieces.
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20
Serve the fish immediately on its own with the vinaigrette, or on a bed of greens dressed with the vinaigrette.
