Smoked Salmon

We finally were at the end of the door project. Pat came up for a final few adjustments and we made dinner for all of us.

We smoked a salmon in the egg. We got a beautiful Copper River Salmon filet from McCall’s Meat and Fish. We used the recipe for Honey-Cured, Smoked Salmon from Cooking with Fire and Smoke by Phillip Stephen Schulz. You can find the recipe in our blog of: Jan 15, 2009. Click the date to get the recipe. This requires the salmon to be cooked low and slow in the egg. Unfortunately, due to problems beyond my control (effects of too much wine on me), I over cooked the salmon. It was smoky and delicious, but unfortunately too dry. Oh well, sometimes the magic works and sometimes it doesn’t.

With the salmon we made a Fennel, Cherry Tomato and Crumble Gratin. This is a tasty recipe. I really liked it and will definitely make it again. I like the contrast of the fennel and the sweetness of the crumble. This is a wonderful gratin. You can find the recipe on our blog of: July 24, 2011. Click the date to get the recipe.

With the left over salmon we made Salmon and Dill Fish Cakes from The Kitchen Diaries by Nigel Slater. They were fun to make, we usually don’t eat fried food like that. They were tasty and I had some cold ones for my subsequent lunches.

Salmon and Dill Fish Cakes

The Kitchen Diaries

Nigel Slater

Salmon 2-1/4 Lbs

A large egg white

Dill a small bunch

Flour a generous tablespoon

Grain mustard 1/4 teaspoons

The juice of half a lemon

Olive oil or peanut oil

To Serve

Lemon wedges

Thick yogurt with dill and grain mustard

Remove the skin from the salmon, and then chop the flesh finely. Put it in a bowl with the egg white, a couple of tablespoons of finely chopped dill fronds, the flour, mustard and lemon juice, then mush together with a

generous grinding of salt and black pepper. Squash spoonfuls of tit mixture together lightly with your hands to make ten small balls. Flatten each one slightly and set aside for a few minutes.

Get a little oil hot in a shallow pan. Place the patties in the hot oil (I do this in two batches) and leave them for two or three minutes, until they have colored on the underside. Turn them over with a spatula and color the other side. Cut one in half to check for doneness. Hit fish should be lightly cooked within and golden and crisp on the out­side.

Eat with wedges of lemon and the mustard sauce.

Enough for 3