Pastrami-Smoked Salmon

One fillet yields 10 to 15 portions

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1 large side of salmon fillet, pin bones removed, 5 to 7 pounds

Dry cure:

1/2 cup kosher salt

1 cup brown sugar

5 teaspoons paprika

21/2 teaspoons caraway seeds

3 teaspoons mustard seeds

11/4 teaspoons ground white pepper

Crust:

21/2 tablespoons black pepper, ground coarsely

4 tablespoons coriander seeds, ground coarsely

21/2 teaspoons allspice, purchased whole, but then ground fine

2 handfuls wood chips (preferably alder, fruitwood or both), soaked in water 2-3 hours prior to smoking

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1. Mix the dry-cure ingredients in a bowl.

2. Spread liberally on both sides of the fillet. Cover with plastic wrap and place fillet in a glass container in the refrigerator.

3. After about 8 hours, remove the fillet, rinse it thoroughly in cold water, and then soak it in an ice-water bath for 20 minutes to further remove excess salt.

4. Pat it dry and place the fillet back in the refrigerator uncovered for two to three more hours to dry. The salmon should become tacky to the touch. This is the "pellicle," created by proteins in the meat, that allows smoke to better cling to the fish.

5. Mix ingredients for the crust in a bowl and then pack liberally atop the fillet.

6. Prepare the smoker according to the brand's directions, setting the heat at 170 degrees, and placing a disposable aluminum pan with an inch of water inside under the grate directly below the fish to catch drippings. Once the wood chips begin to smolder, add fish.

7. The salmon should be done within 4 to 5 hours, depending on thickness, and the fillet is ready when the internal temperature reaches 160 degrees.

8. Serve immediately, or cool to room temperature, wrap tightly, and refrigerate for up to three days.

- Adapted from a recipe by Yehuda Sichel of Abe Fisher
Per serving (based on 15): 287 calories; 41 grams protein; 1 gram carbohydrates; 2 grams sugar; 2 grams fat; 93 milligrams cholesterol; 559 milligrams sodium; 1 gram dietary fiber.EndText