Ingredients
Sea salt
Brown sugar
Capers
Dill
Cream cheese
Mini toasts (can be purchased from specialty stores).
Method
Rub liberal amounts of sea salt and brown sugar into your salmon. Rest in fridge for 5hrs or overnight for best results.
Set your smoker up for indirect cooking with water pan. Add 3 handfuls Aromachef Hotrox to the Aromachef chimney starter then 3 handfuls of Aromachef lump on the top.
Place your Salmon on the grill and smoke for 1.5hrs at 250f/121c
Spread cream cheese on your mini toasts add the smoked salmon a caper on each side topped with a sprig of dill.
Enjoy!