We’re huge fans of smoked salmon over here at Toque & Canoe.
My brother and I grew up with a father who, to this day, prepares his own fish on a bed of hickory chips in his backyard smoker.
In my Dad’s circles, his smoked salmon—lovingly massaged with kosher salt and brown sugar—is legendary. When family plans to visit from afar, we always phone and make our request: “Smoked salmon, please!”
The result upon our arrival? The most flavourful, moist and tender smoked salmon we’ve ever known.
And so, naturally, it’s with some hesitation that I suggest a little competition has stepped into the ring.
The competition I speak of can be found atop a bowl of seafood chowder, created by Chef Thomas Neukom at The Lake House in Calgary, Alberta.
Brined, cold-smoked and then seared before being served on a bed of mussels, octopus and shrimp, this melt-in-your-mouth delight hits it out of the ball park and then some.
Of course, nothing will ever compare with Dad’s recipe—always delivered with enthusiasm and laughter as legendary as his salmon.
But in this case, I think even my father would approve. —Kim Gray
Contest Alert: All of this smoked salmon talk has us wondering over here in our pint-sized office.
Do you smoke your own salmon? How do you prepare it, and who taught you? What’s the secret, in your opinion, to the most delicious smoked salmon you’ve ever enjoyed?
Tell us below if you care to share. There’ll be some Toque & Canoe swag in it for the top 5 comments.
Entries for this mini-contest accepted until midnight February 10, 2017.
***Contest update: We’ll be in touch with everyone who shared recipes below. Thanks for participating!
Editor’s note: This post was produced in an arms length collaboration with our partners in tourism. It was not reviewed or edited by our partners before publication.