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1
To make brine, pour 4 cups of water into a non-reactive bowl.
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2
Add a small potato about the size of a golf ball to the water.
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3
It will sink to the bottom.
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4
Now begin pouring salt into the water, mixing gently, until the potato bobs to the surface of the water.
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5
Discard potato.
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6
Place salmon fillets in brine and allow to soak in a cool place for 1 hour.
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7
Remove salmon fillets from brine solution and pat dry.
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8
Set aside.
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9
In a measuring cup, blend together honey and whisky.
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10
Gently brush fillets with blended honey and whisky mixture.
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11
Smoke fillets for 9 hours in smoke house or water smoker.
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12
Alternatively, soak wood shavings or chips (apple, beech, or untreated cedar) in water for about 1 hour.
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13
Meanwhile, prepare a small charcoal fire in a dome-shaped barbecue.
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14
You are trying to maintain a covered temperature somewhere between 200 and 300 degrees F. When the coals are glowing, place salmon fillets on the grill on the side opposite to the coals.
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15
Sprinkle damp wood chips over coals and cover grill.
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16
Because this method is somewhat hotter than smokehouse or smoker methods, smoke fish for about 45 minutes.
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17
Check progress halfway through cooking.
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18
You are looking for a bronzed, shiny exterior and a firm buttery interior.
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19
Serve fillets with a side of mixed greens and dressing.
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20
Top fillets with a small drizzle of Islay whisky.
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21
Make dressing.
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22
In a small bowl whisk together the first 6 ingredients in the order in which they appear.
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23
Toss mixed greens with dressing until evenly coated.
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24
Arrange greens to one side of plate.
