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Eric Rucker in the kitchen with Chef Deneb Williams from The Firehouse to learn how to make Smoked Salmon Crepes.

Smoked Salmon

1 lb wild salmon

Dry Brine
1/2 lb brown sugar
1/4 lb kosher salt
1/2 wtoz black pepper
1/2 wtoz dry dill
1 wtoz granulated garlic
1 lb hickory wood chips

Additional Items
outdoor BBQ
charcoal briquettes
lighter fuel
aluminum foil

Note: The smoked salmon should be prepared two days in advance.
Combine all brine ingredients.
Place salmon in glass or stainless steel baking dish.
Pack brine mixture on top and bottom of salmon.
Wrap in plastic wrap, refrigerate and marinate for 12-18 hours.
Soak wood chips for 30 minutes in water.
Rinse brine off salmon and place on BBQ rack off to one side.
Start an indirect fire off to one side of outdoor BBQ.
Drain wood chips and wrap in double thick aluminum foil. Poke several holes in aluminum foil to allow smoke to escape.
After coals are ready, place wood chips onto the fire.
Place rack onto BBQ (with salmon over the indirect heat) and cover.
Smoke for up to 1 hour on BBQ grill (OUTSIDE).

Crêpe Filling

1 lb smoked salmon (see procedure above), cleaned and shredded
1 cup caramelized onion, diced
8 oz fromage blanc
1/4 cup chives, chopped
1 Tbsp fresh dill, chopped

Combine all ingredients and set aside.

Smoked Salmon Crêpes

8 sheets brik, (Tunisian pastry available at specialty markets)
1 batch Crêpe Filling (see recipe above)
1/4 cup oil for pan frying

1/4 cup crème fraîche (available at specialty markets)
1/4 cup red onion, brunoise
1/4 cup capers
8 sprigs fresh dill

Portion crêpe filling onto 8 sheets of brik and wrap like an egg roll.
Heat sauté pan over medium heat and add oil.
When oil is hot, add crêpes and sauté until golden brown on both sides.
Serve with crème fraîche, red onion, capers and dill.