Smoked Salmon _lowres

Advocate staff photo by HILARY SCHEINUK -- Dr. David G. 'Jerry' Fourrier's smoked salmon appetizer is served with cream cheese, diced hard-cooked eggs, capers, red onions and crackers.

Smoked Salmon

Serves 20 as an appetizer. Recipe is by David G. Fourrier, of Baton Rouge.

2 lbs. skinless salmon fillet

½ cup salt

2 cups water

½ cup packed brown sugar

2 tbls. fresh dill

¼ cup maple syrup

Cream cheese, chopped red onions, diced hard-cooked eggs, capers and gourmet crackers for serving

1. Rinse and dry the salmon. Place salmon in a large self-sealing plastic bag. Mix together the salt, water, brown sugar and dill and add to bag. Refrigerate salmon in brine for 6 hours. Remove salmon from the bag, rinse and dry the fillet, and dispose of salty water. Place the fish back in the bag to store in refrigerator for several hours.

2. When ready to cook, paint the salmon with maple syrup. Place in smoker at 200 F for 90 minutes.

3. Place cooked salmon on a large serving platter with cream cheese, diced boiled eggs, capers and chopped red onions. Serve with crackers.