We brine Patagonia salmon under citrus and thyme before smoking the fillets over fruitwood and finishing 'em with Peruvian Pepper Jam with honey fermented lemon and ginger, cilantro and more added for a delicious glaze.
Enjoy for dinner or for brunch with Tulip Tree Nettle Cheese.
approximately 5oz, fully cooked and ready to eat (store in the fridge)
Ingredients: Salmon, Brine (Salt, Sugar, Black Pepper, Lemon, Thyme, Shallot), Peruvian Pepper Jam , Honey Fermented Lemon & Ginger, Yellow Peruvian Peppers, Butter , Cilantro, Paprika, Kosher Salt.