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Wow, this looks absolutely fabulous. I've got my smoker ready to go. But I have a question. Did you brine the salmon first? If not, does alot of the water in the fish creep into the stuffing?
Thanks for a wonderful recipe with the greatest pictures! This rocks!
When I pounded on the salmon, it tore apart into many different pieces, so I stopped. Im going to have to leave it flat, and put the stuffing in "spots". NExt time I will dry out the salmon for 2 hrs under a fan, and not pound it flat, slice and roll will be fine.