It's been a while, but I did smoke some fantastic salmon heads today! And they were off the charts delicious!
The two heads were rubbed in grapeseed oil first, and then smoked over high heat for 20 minutes with hickory chips.
I pulled that succulent meat out of the heads and some skin and luscious fat as well, and the succulent combination was tossed with a gluten-free brown rice spaghetti and some green onion and olive oil and red pepper flakes and blue Persian sea salt and some lemon zest I squeezed lemon too! And some chopped Italian flat leaf parsley added a little something as well!
This was amazing! And I drank some of my delicious Barcelona beer that is also gluten-free, Estrella Damm'a "Daura!" Terrific!
Please have a very happy weekend, and smoke and drink something amazing! Cheers! - Leah