On Wed, 23 Jun 2010 23:07:31 -0500, Omelet >
wrote:

>Thank you SO much! I've been playing with curing meat lately but have
>not messed with fish yet.:-)
>
>I wonder how this'd be with just a touch of added smoke?
>Not too much mind you... Just a hint.

I don't think it would work well off the dill and mint. If you're
going to add smoke, I'd leave that out. Just MHO. Too, part of the
"charm" of this recipe is a very clean, citrus-y flavor and I think
smoke would muddy it a bit.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


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