Roxy's Whiskey smoked Grav Lox

Whiskey smoked Grav Lox

1 Salmon or Trout fillet deboned and skin removed
1/2 cup chopped fresh dill
1/2 cup Kosher salt
1/2 cup sugar
2 tbsp cracked black pepper
1/4 cup plus 2 oz Scotch Whiskey

- Coat fillet with salt, sugar and black pepper on both sides and allow to sit for 20 minutes or so so the mixture will stick to the fish.
- Sprinkle the dill over both sides if the fillet and rub into the flesh.
- Place the fillet in a large zip lock bag and pour in the whiskey and gently work the liquid over the fillet.
- Carefully remove all the air from the bag and place flat in the fridge for at least 24 hours, 48 is better.
- Drink remaining Scotch...

Fire up about 6 or 7 briquettes and place the lit coals in the ProBBQ Frontier charcoal basket. Using a small foil pan, add 1 cup of smoking saw dust.
Add water pan to the smoker and add about 2 liters of water to help regulate the temperature.

Remove the fillet from the bag and rinse gently under cold water. Pat dry with some paper towel and place on the smoker. You will want to smoke the fish at or about 150 degrees for a couple hours. You will also need to replenish the smoking dust every so often.

This is not true cold smoking but I find the end results to be very good and with some time in the fridge after smoking this smoked fish is perfect to use as an appetizer in place of commercially cold smoked fish.



Some crumbled smoked fish on a slice of french stick with cream cheese and fresh dill...

I'm going to want to try this one...thanks!

How long would you smoke it as cold smoked?

Canada Mike wrote:How long would you smoke it as cold smoked?

You can eat the fish as it is when its done curing. I only added some smoke flavour to it in the smoker so you can smoke it as long as you like. I would suggest if you intend to smoke it longer than the 2 hours that I did, use a couple less briquettes so your temp is lower.