smoked salmon veggie dip
1 1/2 Quart water
1 1/2 Cup salt
1 Cup brown sugar
1 Tablespoon Juniper Berries
4 bay leaves
1 Tablespoon black pepper
1 Salmon Side, 3-4 lbs
1/2 Cup cream cheese
1/2 Cup sour cream
1/2 Tablespoon fresh parsley
1/2 Tablespoon Chives, fresh
1/2 Tablespoon Dill Weed, fresh
1 Tablespoon lemon juice
To Taste salt and pepper
In a medium saucepan, combine 1-1/2 quarts water, salt, brown sugar, juniper berries, bay leaves and pepper.
Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep 15 minutes.
Pour mixture over 1-1/2 quarts ice water to cool. Once cool to the touch, pour mixture over salmon, cover and refrigerate for 2 hours. Remove fish from brine and discard brine.
Rinse fillets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the fillets better.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Place the fillets directly on the grill grate and smoke for 2-1/2 to 3 hours or until fish begins to flake.
While the salmon is smoking, in a small bowl combine cream cheese, sour cream, herbs, lemon juice and salt and pepper.
Add 1 pound of the flaked, smoked salmon and stir to combine until salmon breaks apart into very small pieces.
Serve with crackers or your choice of vegetables to dip. Enjoy!