Hot-Smoked Salmon
Makes about 1 3/4 pounds
In a saucepan over medium heat, simmer 1 cup of water with the salt, brown sugar, orange juice, juniper, fennel seeds, and cinnamon for 5 minutes. Add 3 cups of cold water and 2 tablespoons of the Pernod to the brine. Place the fish in a glass or ceramic baking dish, add the brine to completely submerge it, and refrigerate for 3 hours.
Remove the fish from the liquid, pat dry, and brush with the remaining 2 tablespoons of Pernod. Refrigerate the fish uncovered on a wire rack overnight.
Cold-smoke the fish skin side down for 1–2 hours at as low a temperature as possible (below 100°F). Increase the temperature to 150°F and smoke for another 2–3 hours.
Remove from the smoker and cool to room temperature. Tightly wrap the fillet in plastic and refrigerate overnight before using.
Variations
Allspice Hot-Smoked Salmon: Add 2 tablespoons of allspice berries to the smoking wood.
Herb-Scented Hot-Smoked Salmon: When removing the salmon from the smoker, immediately cover with fresh basil or mint leaves before wrapping to gently perfume the fish. Remove the leaves prior to serving.
