Durham’s Tracklements, in Ann Arbor, Mich., uses various cures to produce its smoked salmon and other fish. Traditionally, gravlax is salmon cured with salt and spices. Tracklements adds smoking to the process, resulting in salmon that’s mild (though rich), with a hint of smoke. Another new smoked salmon on the roster is cured with ras-el-hanout, the Moroccan spice blend, for a stronger flavor, with a whiff of cumin and pepper. The salmon, sold in one piece, is easy to slice.
Smoked gravlax or ras-el-hanout, $75 (includes 1 1/2 pounds in one, two or three pieces, and two-day shipping), orders by phone or email, 734-930-6642, orders@tracklements.com.
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