Cold-smoked salmon. It is cold enough now at night to cold-smoke fish on my Weber with no special equipment. This batch was made with Costco salmon, maple syrup-cure (also Costco), onigurumi (Japanese walnut, from Amazon) smoke. This was my best batch yet. Whilst I would never be able to slice at the counter of Russ & Daughters, I have done enough salmon now that I can slice the smoked fillet thin enough to be respectable:
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