Pulled some salmon out the freezer to smoke up the other night. Did my usual brown sugar/salt brine over night. Rinsed off this morning and put back in the fridge for a few hours to form the pellicle. After that was done I busted out the big chief and smoked with alder chips. When the fish was done I cut up a green bell pepper and put the slices on my camp chef sear box to char up. When the pepper was nice and blistered with back spots all over I pulled it off and diced it up. Mixed 6 pieces of the fish with a brick of cream cheese. I like my salmon dip to have a lot of the fish in it. After all that was done I carved out a couple packs of mushrooms and got them ready to be filled. Laid all the mushrooms out in a pan and put a few pieces of peppers in the bottom of each one. I find this works better than mixing the peppers in the dip and ensures every shroom has a decent amount of green pepper in it. Then I stuffed the fish on top of the peppers and dashed some cayenne pepper on top ( I went a little to heavy on the cayenne and my mouth, and now my a$$ are paying for it). Pop it all in the oven for a bit to heat it up and enjoy.
