Smoked Salmon and Cream Cheese Recipe

Ingredients

Smoked Salmon

Salmon fillet (whole or pieces with skin on, bones removed)
Brine (2 parts soft brown sugar, 1 part salt)

Smoked Cream Cheese

Philadelphia Cream Cheese
Rum & Que Soft Coq Rub
1 x Lemon
Crackers of your choice

Preparation

Smoked Salmon Method

1. Rub the Salmon with the brine mix ensuring an even coat all over. Leave in the fridge uncovered for 2-6 hours. This results in a juicier final result with added flavour.
2. Lightly rinse off excess brine, and place skin side down on a piece of foil. Put into the fridge for a further hour.
3. Heat the Masterbuilt MES 130|B Digital Electric Smoker to 270°F, and fill the smoke tray with wood chips in the side loader.
4. Remove the salmon from the fridge, and with it still on the foil place it in the centre of the smoker. Smoke until the internal temperature reaches 140°F.
5. Rest Salmon for 5 minutes before serving.

Smoked Cream Cheese Method

1. Rub the cream cheese block with Rum & Que Soft Coq Rub generously ensuring all sides are completely covered.
2. Using the tip of a sharp knife, lightly score the cheese on the diagonal.
3. Place onto a sheet of heavy-duty aluminium foil and place into the smoker for an hour or roughly the same amount of cooking time as the salmon.
4. Serve with the salmon, crackers of your choice and finish with a slice of lemon and enjoy!