The World's Biggest Salmon Chip…

I learned early-on from my Dad that crispy salmon skin is one of the world’s greatest bites. He would grab it from our plates, throw it in the oven for an extra crunch, and enjoy it as a personal dessert. While not necessary for this recipe (the salmon board itself is a brunch show stopper), it does take it over the top.

Smoked salmon is easy to make. Season generously with salt, slightly more than you normally would. Then add roughly 2x the salt amount of brown sugar. Cover and cure overnight. The next day quickly rinse in cold water, pat dry, then back in the fridge uncovered for 4 hours to develop a pellicle. This allows smoke to adhere better. This method also works in the oven!

For exact measurements of the filling, check out the “Smoked Salmon Cinnamon Bun” recipe on my website. The recipe is the same. Let me know if you try it!

Check out MaxJerky here! https://www.maxjerky.com
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Sophia Greb https://www.youtube.com/c/SophiaGreb

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