Smoked Salmon Maritime

Smoking fish is one of the oldest traditions on the Atlantic coast — the Mi’kmaq smoked salmon over alder fires long before the first settlers arrived, and the smokehouses of the Maritimes kept the practice alive for generations. It was the original way to keep a season’s catch for the months ahead.

This version adds a Maritime twist: a cure of salt, brown sugar and maple syrup that turns the flesh amber and glossy before it meets a gentle cloud of alder smoke. The result is silky, sweet-smoky salmon, sliced thin and served on crackers with lemon and capers — or just eaten straight off the board.

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