Smoked Salmon

Danger! Cat alert!

We were so happy with the progress of our new doors in the dining room and with the cleanliness Pat (our friend and contractor) has left us, that we decided to cook again, during construction. Cathy had planned many meals to feed all of us and have great leftovers.

We bought a large slab of Salmon from our favorite Fish Monger, McCall’s Meat and Fish, and decided to smoke it in the Egg. Low and Slow 150 degrees for over 2 hours, using Applewood chips. The Salmon was exceptional. This is a great (and easy recipe). 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.

We started with our favorite, and our house’s signature appetizer: Crab Dynamite. We served it with Seaweed Salad and Rice. You can get the recipe from our blog of: September 5, 2010. Click the date to get the recipe.

Cathy served a wonderful side dish with the Salmon, Japanese Purple Potatoes that Scott and Tom dropped off. She made a topping with Creme Freche and Chives that went perfect with the purple potatoes.

For desert we had a Chocolate Cake from Proof Bakery. They copied Darryl’s recipe, not executing with as much love as Darryl does, however they added crunchy chocolate to the top. Not a bad addition.