Steps

• 1

  In a medium saucepan, combine 1-1/2 quarts water, salt, brown sugar, juniper berries, bay leaves and pepper. Bring to a boil over medium-high heat and cook until salt and sugar dissolve. Remove from heat and let steep for 15 minutes.

• 2

  Pour mixture over 1-1/2 quarts ice water to cool. Once cool to the touch, pour mixture over salmon, cover, and refrigerate for 2 hours.

• 3

  Remove fish from brine and discard brine. Rinse fillets and pat dry. Lay them out on a cooling rack and refrigerate overnight to form the pellicle. This allows the smoke to adhere to the fillets better.

• 4

  When ready to cook, set Traeger temperature 165°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  165 ˚F / 74 ˚C

  Super Smoke

• 5

  Place the fillets directly on the grill grate and smoke for 2-1/2 to 3 hours or until fish begins to flake.

  165 ˚F / 74 ˚C

  02:30

  Super Smoke

• 6

  While the salmon is smoking, combine cream cheese, sour cream, herbs, lemon juice, salt and pepper in a small bowl.

• 7

  Add 1 pound of the flaked, smoked salmon and stir to combine until salmon breaks apart into very small pieces.

• 8

  Serve with crackers or your choice of vegetables to dip. Enjoy!