Pat the salmon dry with paper towels. Remove any pin bones with tweezers. Mix kosher salt, brown sugar and black pepper and rub evenly over the flesh side of the salmon. Place salmon skin-side down on a rimmed tray, cover loosely with plastic wrap and refrigerate 30–60 minutes to cure lightly.

Rinse and dry

After curing, rinse the cure off under cold water and pat salmon thoroughly dry. Place on a rack and refrigerate uncovered for 30 minutes to develop a tacky pellicle (this helps smoke adhere).

Prepare smoker or stovetop smoking

If using an outdoor smoker: preheat to 200°F (93°C) with soaked wood chips on the coals or in the smoker box. If using a stovetop-smoking method: line a heavy 10–12-inch dutch oven or deep skillet with foil, drain soaked chips and place them in the center, put a small rack above chips, then set covered salmon on the rack. Heat to medium until chips begin to smoke, then reduce heat to low so temperature above the salmon stays around 180–200°F.

Smoke the salmon

Place the salmon in the smoker or on the stovetop rack, skin-side down. Smoke until internal temperature reaches 125–130°F for medium-rare (about 30–45 minutes, depending on thickness) or 140°F for fully cooked (45–60 minutes). Avoid high heat; low-and-slow preserves moistness. Monitor temperature with an instant-read probe if possible.

Rest and finish

Remove the salmon and let rest 10 minutes. Gently brush with 2 tablespoons extra virgin olive oil and sprinkle a little chopped dill and parsley on top. Flake or slice thinly against the grain for serving.

Eggs & Garnish

Hard boil the eggs

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat and let sit 9–10 minutes for firm-yolk hard boiled eggs. Transfer eggs to an ice bath for 5 minutes, then peel and halve or quarter.

Prepare capers and herbs

Rinse capers under cold water to remove excess brine; lightly chop if large. Combine chopped dill and parsley in a small bowl. Zest the lemon and cut into wedges.

Assemble garnishes

Arrange halved eggs, capers, pickled red onion and herbs near the smoked salmon. Sprinkle lemon zest over the salmon and eggs. Drizzle 1 tablespoon extra virgin olive oil over the assembled plate and finish with 1/2 tsp freshly ground black pepper to taste.

Bread & Finish

Toast the brown bread

Lightly butter bread slices if desired. Toast in a skillet over medium heat, in a toaster, or under a broiler until crisp and golden (about 2–3 minutes per side in a skillet). Keep warm.

Plate and serve

On a large platter or individual plates, arrange slices of toasted brown bread. Fan or lay smoked salmon slices on top or alongside. Add hard-boiled eggs, spooned capers, pickled red onion, and scatter chopped herbs. Serve immediately with lemon wedges for squeezing.

Quick Pickled Red Onion (if making fresh)

Make quick pickle

Place thinly sliced red onion in a jar. Heat white wine vinegar, water, sugar and salt until sugar dissolves (briefly in microwave or on stove). Pour hot liquid over onions, press down to submerge, cool to room temperature then refrigerate at least 30 minutes before serving (can be made up to 5 days ahead).