SMOKED SALMON ROAST WITH VERMOUTH AND LEMON
1 - 3 pound salmon roast
1 teaspoon kosher salt
3 sprigs fresh dill
3 slices lemon
1/3 cup Vermouth
3 tablespoons lemon juice
2 tablespoons unsalted butter
1 clove garlic minced
Prepare the smoker as directed on page 1.
Bone out the salmon roast leaving the skin intact. Remove the fan bones. Sprinkle on the salt, lay on the dill sprigs and lemon slices. Fold the salmon fillets back over one another with the skin up. Place the roast in the center of a large piece of heavy duty aluminum foil and pull up the sides to almost cover the fish.
Combine the basting liquid ingredients in a small saucepan. Bring the mixture to a simmer when the fire is ready for smoking. Add the boiling liquid to the foil, close it tightly and place the smoker rack for 1 hour.
Open the foil enough to expose the fish without losing any sauce and continue smoking for 1 more hour.