Ingredients

• 5 slices bacon, diced
• 1 egg
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1 teaspoon chopped garlic
• 1 1/2 cups olive oil
• 6 ounces blue cheese (recommended: Maytag Blue)
• 1/2 cup buttermilk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Dash hot pepper sauce (recommended: Tabasco)
• 12 ounces fresh spinach, washed and patted dry
• 2/3 cup thinly sliced red onion
• 1 pound House-Smoked Salmon, recipe follows
• 4 hard-boiled eggs, peeled, quartered, and lightly seasoned with salt

Directions

Home-Smoked Salmon:

1 1/2 teaspoons kosher salt

3/4 teaspoons paprika

1/4 teaspoon granulated garlic powder

1/2 teaspoon granulated onion powder

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1 pound skin-on salmon fillet

In a small bowl combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Season the salmon on all sides with the spice mixture. Wrap the entire seasoned fillet with plastic wrap and refrigerate for 2 hours or up to 8 hours.

Prepare a stovetop smoker according to the manufacturer's directions.

Unwrap the salmon and place skin side down on the rack in the smoker. Place the smoker over medium heat (or as directed by the manufacturer), cover, and cook until the salmon is firm and flakes easily, 20 to 30 minutes. Remove the salmon from the smoker and cool.

Yield: 1 pound smoked salmon