- 2 (5 oz) fillets skin-on King salmon
- 3 Tbsp sugar
- 3 Tbsp salt
- 1/3 cup sugar
- 1/3 cup rice
- 1/3 cup loose tea leaves
- Gourmet crackers, such as 34 Degrees Crisps
- 7 oz triple cream cheese, such as Guilloteau Saint Angel
- Snipped fresh dill, for garnish
To make the brine, line a cutting board with plastic wrap on a cutting board. Place salmon on plastic wrap. Sprinkle with half of sugar and salt, turn over and sprinkle with remaining sugar and salt. Wrap tightly in plastic, removing air. Place on a plate. Refrigerate for 2 hours. Remove salmon from refrigerator, discard plastic, and pat salmon dry with paper towels.
To smoke, line a large, heavy Dutch oven with 2-foot-long sheet of heavy duty aluminum foil. Pour sugar, rice, and tea leaves in the bottom. Turn heat on high and wait until wisps of smoke appear. Place a rack over mixture. Add salmon, skin side down, cover with lid. Wrap extra foil up and around lid to seal closed. Turn heat down to low and cook salmon for 10-12 minutes.
Open foil, remove lid, and transfer salmon to a cutting board. Flake fish with a paring knife or fork.
To assemble, add slices of brie to crackers, add flakes of salmon, garnish with dill.