Sous Vide Smoked Salmon

I use two of my favorite culinary tools....by Sous Vide water oven and my Smokedaddy smoker.

6 Red Salmon Fillets 6 - 8 oz. Skin removed
1/8 cup Sea Salt
1/8 cup Maple Syrup - Dark Amber

1 cup Dill mayonnaise
6 Lemon twist
1/4 cup Capers (rinsed)
3 cups Water crest (washed and dried)

Rub the salt and maple syrup on the fillets. Vacuum bag them and place in the cooler over night. Rinse in cold water and pat dry. Coat each side with a generous amount of freshly creaked black pepper and push it into the fillets, return to cooler for 2 hrs until a patina forms. Place the fish into your cold smoker, and smoke for 1 1/2 hrs. I use alter wood, but any of the popular smoking woods will work, whatever your favorite flavor profile might be. Remove from the smoker and vacuum bag for the second time. Place in the Sous vide oven, water temp 120 F. for 60 mins. Chill in ice water.
At time of service, plate on bed water crest and dollop of dill mayonnaise toped with capers. Top salmon with a lemon twist.