archive

SEAFOOD PAELLA

Difficulty 3/5     Prep Time 20 MIN     Cook Time 30     Serves 4-8 INGREDIENTS 1 pound mussels 1 pound shrimp 12 ounces salmon – large chunks 1 cup of rice 1 lime 1 fresh chili pepper 1 tablespoon thyme 3 bell peppers 1 bunch asparagus 2 tablespoons garlic 1 large tomato Peppercorns- roughly chopped 1 cup …

SEAFOOD PAELLA Read More »

SMOKED TROUT WITH HORSERADISH SPREAD

Difficulty 2/5     Prep Time 15 MIN     Cook Time 0 USE SMOKED SALMON     Serves 6-8 INGREDIENTS 1 boneless smoked trout fillet 1/2 cup cream cheese, softened 1/2 cup mayonnaise or sour cream 1 tbsp prepared horseradish 1 tbsp minced red onion 1 tbsp minced celery 1 tbsp minced parsley 1 tbsp freshly squeezed lemon juice salt and …

SMOKED TROUT WITH HORSERADISH SPREAD Read More »

WHOLE SMOKED FISH

Difficulty 3/5     Prep Time 15 MIN     Cook Time 1.5 HRS     Serves INGREDIENTS Filets of pike – or whole white fish RUB 1/3 cup brown sugar 1/3 cup chopped dill Zest of 1 lemon 2 tablespoons salt 2 tablespoons freshly cracked black pepper MOP 1/2 cup cider vinegar 1/2 cup canola DIRECTIONS Set Keg at …

WHOLE SMOKED FISH Read More »

GRILLED TUNA SALAD NIÇOISE

INGREDIENTS 4 small tuna steaks 1 1/2 tbsp olive oil 3 tsp lemon juice, freshly squeezed salt and pepper, to taste 24 mini potatoes, halved or quartered 8 eggs, hard–boiled and halved 1 red onion, thinly sliced 2 tomatoes, cut into 8 sections 1 cup green beans, stemmed and blanched 2/3 cup Kalamata or Niçoise …

GRILLED TUNA SALAD NIÇOISE Read More »

SMOKED TROUT

INGREDIENTS 2 boneless trout fillets (1 lb each) BRINE 1 cup water 3 tbsp salt 2 tsp brown sugar 1 tsp lemon/dill salt DIRECTIONS Place trout in a large glass casserole dish, skin side up. Combine the brine ingredients and pour over the trout. Allow to cure in the brine in the refrigerator for 6-8 …

SMOKED TROUT Read More »

SMOKED SALMON

INGREDIENTS 2 lb salmon fillet (1″ thick) 4 handfuls of soaked cherry wood chips DRY BRINE 1 cups brown sugar 3 tbsp coarse pickling/kosher salt OTHER EQUIPMENT Diffuser Kit or Drip pan with Water DIRECTIONS Coat salmon with a generous amount of the brine mixture and allow to rest, skin side down in a plastic or …

SMOKED SALMON Read More »

INGREDIENTS
  • 2 lb salmon fillet (1″ thick)
  • 4 handfuls of soaked cherry wood chips
DRY BRINE
  • 1 cups brown sugar
  • 3 tbsp coarse pickling/kosher salt
OTHER EQUIPMENT
DIRECTIONS
  1. Coat salmon with a generous amount of the brine mixture and allow to rest, skin side down in a plastic or glass container (large resealable bag works well) for at least 12 hours or overnight in the refrigerator.
  2. Depending on the size of the salmon side or fillet, 2-4 hours will be required for smoking. Therefore, 4 hours before serving, remove salmon from brine, run under cool water to rinse off residual brine mixture and pat dry. Place skin side down on wire racks and set out in an open space (out of direct sunlight) to dry. Circulating air really helps here, as the objective is to allow a thin whitish layer, “the pellicle” to form. This will take 2 – 3 hours.
  3. Meanwhile, prepare the Keg for indirect grilling at 200°F, fill the diffuser with water and add wood chips.
  4. Maintain a constant temperature of 200°F and smoke the salmon for 2 1/2 hours, until the flesh is firm to the touch, opaque and flakey.