This smoked salmon stuffed with walnuts, brie, boudin and other delicious ingredients is extremely easy to make and smokes up quick.
Prep Time 45 minutesminutes
Cook Time 1 hourhour
Ingredients
1.5lbsSalmon filetskin removed is best
¼cupJeff's original rub
Crab and Boudin Stuffing
½cuplump crab meatdrained
4oz.link of boudinremoved from casing
½lemonpeeled and segmented
1tspfresh chives
1TBSbutter
1egg
3TBSall-purpose flour
Brie and Walnut Stuffing
4oz.brieroom temperature
2TBSwalnuts
1tspfresh chives
½cuplump crab meatdrained
Instructions
Remove the skin from the fish using a sharp knife, then cut the fish into pieces that are about two inches wide.
Cut a deep groove or pocket into the fish without going all the way though.
Brine the fish for about 45-60 minutes if you so desire in a mixture of 1 gallon of water and 1 cup of coarse kosher salt. After brining, pat the fish dry, then place a fan on the fish to dry the outside and form a shiny, tacky surface. Alternatively, you can place the fish in the fridge uncovered for about 3-4 hours.
While the fish is brining make one or both of the stuffing recipes. Combine ingredients carefully to form a mixture being careful to not break up the crab more than necessary.
Once the fish is ready, stuff the mixture into the pocket heaping it up on the top. Be generous. I use about two TBS of the mixture in each piece.
Season over the top with Jeff's original rub and the fish is ready for smoking.
Set up your smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Once the smoker is preheated, it's time to cook.
Place the fish on oiled grates to help with sticking. You can also place the fish on a wooden plan or even parchment paper for easier removal from the smoker and better presentation. Close the lid and let the cooking commence.
Check the fish after about 30 minutes, but you can expect these to take 45-60 minutes depending on how well your smoker holds it's temperature.
When the fish reach 135°F (57°C) they are finished and ready to removed from the smoker. *see notes below on USDA safe temperatures for fish
Serve immediately.
Notes
*The USDA recommends cooking fish to 145°F (63°C) however, most chefs recommend only cooking salmon to 130°F (54°C) so it doesn't end up dry and tasteless. I tend to cook most of my salmon to 135°F (57°C) most of the time and it's perfect.