For my regular readers, you know I love to use my smoker. With Chicago weather, one has to make as much use of the smoker during the good weather as possible. Seafood is great smoked and it also does not take as long as to smoke as meats do. Therefore, if you get home a little early on a Friday night, you could even smoke the fish that night. There are also certain woods that are best used for smoking fish. This salmon was smoked with alder wood and smoked between 200 – 225 degrees. The fish will need to cook for 60 – 70 minutes. I like to buy extra fish when I smoke. As a matter of fact, when I plan to smoke, I always add extra meats to the grill to take full advantage of the wood. With the alder wood, I simply make sure to buy a lot of the fish that I intended to serve that night. Hence, the leftovers and the genesis for this Smoked Salmon Wrap.
- 2 lbs of smoked salmon, divided
- 2 tbsp Old Bay Seasoning
- 1 Tbsp smoked Paprika
- 2 – 3 tbsp mayonnaise
- 1/2 piece of celery, small dice
- 1 slice of red cabbage
- salt & pepper to taste
- 1 – tortilla
Start by soaking your alder wood in water for at least 20 minutes. Pour the water out by dropping the wood into a strainer. While the alder wood is soaking, prepare your smoker by heating the lump charcoal. You could also do this on a grill that has a smoke tray. After you start your smoker, come inside and add the spices to the salmon.
When the coals are heated, add the strained alder wood to the smoker and place the fish on the grill. That’s it. It will take 60 – 70 minutes if cooked between 200 – 225 degrees.
For this sandwich, I used leftover salmon. I took what I guess is 1 – 1 & 1/2 cups of salmon. In a bowl, I mixed the salmon with the mayonnaise and the celery. Next, I added salt and pepper to taste. Next, cut the red cabbage into small pieces, not quite a dice. To assemble, simply pour the mixed salmon onto the tortilla and top with the red cabbage.
Serve and enjoy!