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Smoked Salmon
Recipe by: Cook'n Cajun Water Smoker Cookbook
Prep time:
Serves:
1 whole salmon - OR fresh salmon steaks, about 1-in. thick
butter - melted
lemon juice - fresh
seasoned salt
dill Cucumber Mayonnaise - (see recipe)
Yogurt Dill Sauce - (see recipe)
SALMON STEAKS: Combine equal parts of butter and lemon and brush each
steak on both sides with the mixture. Sprinkle with seasoned salt and
dill. Serve with Cucumber Mayonnaise. Charcoal Smoker: Use 5 lbs.
charcoal, 3 quarts hot water, 1 to 2 wood chunks and smoke 1 hour.
Electric Smoker: Use 2 quarts hot water, 1 to 2 wood chunks and smoke
1 hour.
WHOLE SALMON: Brush salmon cavity with dill and seasoned salt. Repeat
on the outside of the salmon. Chill leftover salmon and serve with
sour cream and dill or Yogurt Dill Sauce. Charcoal Smoker: Use 7 to
9 lbs. charcoal, 4 quarts hot water, 2 wood chunks and smoke 3 to 5
hours, depending on size. Electric Smoker: Use 4 quarts hot water, 2
wood chunks and smoke 3 to 5 hours, depending on size. Yield: 1/3 lb.
per person
Note: This very expensive delicacy can be made easily and economically
at home. Serve hot or cold with Cucumber Mayonnaise or Yogurt Dill
Sauce.
Another note: Frozen seafood should always be thawed before cooking.
The most harm you can do to seafood is to overcook. Seafood is done
when the flesh turns white or opaque. The meat will flake easily when
forked and shellfish will feel firm to the touch. If cooked in the
shell, the shells will open when done. Seafood is most delicate and
requires short cooking times. Fish with high fat content will require
longer cooking. .
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