Smoked Salmon Cream Cheese Roll

     This is a fairly simple appetizer. With a small amount of care, it displays well when served with cocktail bread or crackers.

Smoked Salmon Cream Cheese Roll

1 Pkg. Cream Cheese

1/2 C. Smoked Gouda

1 T. Chopped Dill

2 T. Capers

2 Oz Smoked Salmon Chopped

1 C. Finely Chopped Filberts

Soften the cream cheese with a mixer.

Mix in the grated cheese and dill. Mix very well. It should be an almost smooth even texture.

It helps to use a baking sheet.Turn the mixture out onto a sheet of plastic wrap or wax paper. Slightly smooth with a rubber spatula.  Cover with another sheet and lightly run a rolling pin over it just to get a smooth surface. You don't want it too thin. Chill thoroughly.  When chilled, remove the top layer of plastic or wax paper.  Spread an even layer of smoked salmon over the cream cheese mixture. Sprinkle the capers to evenly distribute.  Begin at one end and slowly begin to roll into a log.  Take your time and try to keep things neat and even when rolling. Have a length of plastic wrap ready.

Once rolled, Wrap in plastic and chill again.

While your roll is chilling, place the filberts in a food processor and pulse to a fine chop.

Turn the processed filberts out onto a plate or baking sheet wide enough to fit the roll.

Unwrap the log and roll in the chopped filberts.  You should have enough to give the roll a nice even coat.  Wrap in waxed paper chilling again. 

This will keep refrigerated for 3 days.

When ready to serve, simply unwrap and place on a cheese board or plate with sliced cocktail bread or crackers.

 

Smoked Salmon Pasta Salad

     This is a fairly easy salad to assemble. A perfect recipe for someone who doesn't really cook, but needs to bring a dish to pass. This is a recipe that will likely result in more invitations, and maybe a few new friends.  The ingredients are fairly simple, and can be found in almost any full service grocery store.  I prefer to use Rogue River salmon for this recipe. Then again, the river is just out back.

Smoked Salmon Pasta Salad

1/2 Lb. Pasta

(Bite sized, but not too big. small penne, bowtie, ect.)

1/2 Lb. Smoked Salmon

(A few pieces of whole hot smoked)

1/2 C. Diced Red Bell Pepper

2 T. Capers

1 T. Dill

(Fresh or Dried)

1/2 C Mayo

1/2 C. Asiago Cheese Divided

(Use half in salad & half to garnish)

1 T. Lemon Juice

1 T. Milk

Your choice of pasta is a chance to play with colored pasta, or odd shaped pasta. Cook the pasta to just al dente. (Just barely done) Rinse the pasta in ice cold water until it is chilled. Any warmth means still cooking. The goal is to have pasta that is done, but not so done that it falls apart when you mix the salad.  

   Use a large mixing bowl that will allow you to evenly combine the ingredients.  Add the mayo & milk. Mix to loosen the mayo. Add the lemon juice, capers dill, peppers, and cheese. Mix lightly to combine.  Break the smoked salmon up. Think about making pieces than can be seen easily, but small enough to evenly distribute. Think pea sized and bigger.  Fold the pasta into the mixture. Fold lightly to evenly coat the pasta and salmon.

Pick a serving dish you feel is appropriate for the setting and turn your salad out of the mixing bowl into it. Chill thoroughly, at least 2 hours. Garnish with the reserved asiago & maybe a sprig of fresh dill if you gathered your own.

Keep your salad cold until serving time. At picnics, you can rest your serving dish on a few gel ice packs wrapped to keep your dish stable. It will keep it plenty cold for service.

Clams Casino

     This was one of the first dishes I learned how to make on a professional level.  We made it by the thousands.  Essentially, clams casino is chopped clams mixed with stuffing and baked on the half shell.  You can really do it with oysters, scallops, or mussels.  It's just called stuffed (insert bivalve here) All nit pickery aside, it's a really easy recipe to put together.  You can bake, grill, or smoke them.  This is an awesome recipe for a party. Make a bunch and keep them warm in a chafing pan on a bed of pie weights.  Just try to make in no more than double recipe.  If you wish to produce this recipe on a commercial scale, email me for required modifications to my wallet for scaling.

Clams Casino

2 Dozen Fresh Clams 

1/2 C. Minced Onion

1/2 C. Minced Red Bell Pepper

1/4 C. Chopped Parsley

1/4 Crisp Fine Chopped Bacon

4 Cloves Garlic Crushed

1/4 C. Grated Romano Cheese

1 1/2 C. Bread Crumbs or Stuffing

1 T. Butter

2 oz. Dry White Wine

Clean cook and shell the clams. 

Separate and reserve the shells.

Chop the clams finely enough to evenly distribute through the ingredients and set aside.

In a skillet, sweat the peppers, garlic, and onions with the butter.

Deglaze the pan with the wine and remove from the heat.

Add the clams, bacon, bread crumbs, parsley and cheese.

Stir just enough to combine.

Spoon into the clam shells and place on a baking sheet.

Bake at 400 degrees for 10 - 15 minutes.

Cook to an internal temp of  160 degrees at least.

Ginger Soy Smoked Salmon Brine

  

   Here is a basic wet marinade for smoked salmon.  There are several different types of wet marinades for seafood smoking.  All involve salt.  Salt drives out moisture and makes a difficult environment for food born bacteria during and after smoking.  

Ginger Soy Smoked Salmon Brine

1 Quart Hot Water
2 C. Sea Salt
1 C. Soy Sauce
1 T. Black Pepper
2 T. Ginger Powder
1/4 C. Honey

In a large bowl,  mix to dissolve. 
Place your salmon in a container with a lid. Pour enough brine to cover the salmon.
Brine for at least 2 hours or overnight.
Follow the directions for your brand of smoker. 

Dry Smoked Salmon Brine

  Fall salmon season is in full gear here on the Rogue River.  More than a few large fish have been landed.   With a large catch comes an equally large problem of storage.   There are a few options.  Having had my fill of fresh salmon from 20 years of catering, I love hot smoked salmon.  It's relatively stable and resists bacteria.  The indirect heat and smoke deeply penetrating the fish infuses a delicious flavor. 

For this post we are concentrating on a dry brine recipe. You can call its rub if it makes you feel better, but it's still a brine.

Dry Salmon Smoking Brine

3 C. Sea Salt
2 C. Sugar
2 T. Ground Black Pepper
2 T. Garlic Powder
1/8 t. Fine Ground Cloves

Mix and store in an airtight container until needed.
To use, snake the container to mix ingredients then portion into a shaker.
Evenly coat fillets with the brine.
Place coated fillets in a single layer in a container or baking sheet.
Refrigerate for at least 2 hours.
Follow the direction for your brand of smoker.
Smoked fish can be canned or vaacum sealed for long term storage. 
Be sure to carefully can your foods. Very bad things can happen to poorly canned foods.
In case my last statement wasn't taken seriously,  don't make that mistake. 
Take the time to ensure your awesome smoked salmon is safe to enjoy.