Fresh deboned salmon loins...
Gravadlox comes in mind with
1)peppercorn and the perfect hint of scotch for its smokey fumes.
2)caramelized to honey glaze sugar with a hint of smoked sea salt and bush berries for the season.
3)10 hr curing in sweet Bombay dill gin then lightly cedar smoked over chilled block of blue ice.
4)Maple glazed center cuts of kosher cured loins of salmon then smoked in a temperature blanked of 180 degree for 6 hours until it simply screams
TRY ME
This is some of my work
Ok with that said I know what I am doing in the next couple days and for Christmas