the brine

1 pound salmon or trout (scaled, skin on, bones removed)
4 cups water
1 cup brown sugar
1 cup kosher salt
choice of flavoring *today i am using ginger, garlic, thai chilis and lemongrass

1. place all ingredients in pot and bring to a boil. 
2. add in 2 cups of ice and stir. 
3. place refrigerator and let cool fully. 
4. add in salmon (or trout) and let sit for 3 hours. 
5. remove from brine and let sit uncovered in refrigerator for about an hour. 

to smoke the fish

1. smoker should be set to 165-175 degrees.
2. smoking time is about 20-30 minutes (until internal temperature reaches 140 degrees.) 
3. remove and flake fish. 

great in salads, on a bagel with cream cheese, in pastas…