Seattle Style Wet Smoked Salmon Food

SEATTLE STYLE WET SMOKED SALMON

Steps:

• Lay the fish skin side down in the roasting pan. Place small pats of butter along the fillet spreading just enough to cover the fish when it melts. Add salt and pepper to taste, sprinkle lightly with a good quality paprika. Then crumble brown sugar over fish, covering lightly but evenly. Don't overdo this part. Pour lemon juice over everything, then add enough white wine to fill pan approx 1/2 to 3/4". I use a medium sized Webber grill. Prepare charcoal as you would for regular grilling, if you use a starter chimney, fill it to the top with non-self starting briquets. When the charcoal is ready, pour it all against one side of the grill so little if any will be under roasting pan when it's placed on the grill. Place pan with fish on side of grill opposite fire, test fit to make sure the grill lid will fit all the way on. Add generous handful of wet apple wood chips on top of the charcoal and place the lid on tighly leaving the adjustable vent holes open no more than 1/4 of the way. Check back in about 15 minutes, sooner if the amount of smoke exiting the vent holes diminishes or stops. Add more wood chips as necessary. Depending on the size of the fillet, total cooking time is 30 to 45 minutes, the outside of the fish will be dark brown and smokey looking, the inside will be pink and moist. For a lighter smoke taste cut back on the wood chips, but I find the exterior smokiness plays well with the interior's sublter flavor. Remove fish to serving platter, goes very well with simple boiled red skin potatoes and fresh asparagus. I like to add a mixed green salad with a mango chutney vinaigrette to add a sweet/tart beginning to the simple but very elegant summer meal.

SEATTLE SMOKED SALMON DIP

Steps:

• Mix all ingredients in large bowl until well blended. Cover.
• Refrigerate 1 hour or until ready to serve. Garnish with additional green onions, if desired.

SMOKED CANNED SALMON DIP

Steps:

• Open & drain the salmon. Remove any bones or skin now. (Great for your cat if you have one or dog).
• Place the salmon flesh in a medium size bowl and break up the large pieces.
• Add the rest of the ingredients and mix well.
• Taste and adjust at will.
• Serve in a nice bowl with veggies, crackers, bagels, or other. It is very good sitting next to eggs and toast as well.

SMOKED SALMON OMELETTE

Steps:

• (Note: If using a nonstick skillet, skip this step.) To prepare a black steel skillet: Heat skillet over medium heat until it starts smoking. Spread salt in an even layer. Use several layers of paper towels to rub the salt into the skillet, releasing any impurities stuck to the bottom; be very careful, as the skillet is hot! When the bottom is smooth, turn off heat and discard salt. You have just created a clean, nonstick surface for the eggs-so you're ready to cook!
• Make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. It can be stored in an airtight container in the refrigerator for several months.) Cut smoked salmon into ¼-inch slices. Set aside. Crack eggs into a medium bowl. Add a few pinches of salt and a few grinds of pepper. Use a fork to whisk until thoroughly combined, about 1 minute.
• Heat the black steel skillet over medium heat. Add 1 tablespoon clarified butter and swirl to coat the bottom and partway up the sides. Pour the eggs into the hot skillet. Begin quickly and gently shaking the skillet, while also stirring the eggs vigorously with a fork (or a rubber spatula, if you're using a nonstick skillet). Use small circular movements to loosen the curds and lightly scramble. While scrambling, occasionally run the fork around the edge of the skillet, moving the cooked egg back into the center, 30-45 seconds. Switch to a heatproof rubber spatula; continue shaking the skillet, loosening the cooked egg from the edges, and lightly scrambling until the eggs are half curdled, about 20 more seconds. Tap the skillet on the stovetop several times to level the eggs. Turn heat to low. Working quickly, place salmon slices in an even layer across the center of the eggs. Use a zester to add about ½ teaspoon lemon zest over the salmon, followed by chopped chives.
• Tilting the skillet slightly away from yourself, begin rolling the omelette: First, loosen the edge closest to the handle, then roll it toward the middle. Add 1 tablespoon butter to the skillet and let it melt along the exterior of the omelette.When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the skillet. Then tilt the skillet more sharply and tap it firmly on the stovetop to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up, and use the spatula as needed to fold it toward the center of the omelette. Holding the skillet over the plate, roll the omelette and gently flip it onto the plate, seam side down.
• If necessary, use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Spread remaining ½ tablespoon butter across the top of the omelette. Garnish with a spoonful of caviar on top and serve immediately.

SEATTLE SALMON CHOWDER

Steps:

• Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.
• To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside.
• Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
• Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.