In a large pot of boiling salted water, cook fettuccine according to package instructions. Add asparagus for last 2 minutes of cooking time. Drain, reserving 1 1/2 cups cooking water. Return pasta and asparagus to pot.
Meanwhile, in large non-stick skillet, heat oil over medium heat. Add leeks and cook until tender, 8 - 10 minutes.
Add reserved pasta water, cream cheese, tarragon, and chives, and stir until cream cheese is melted. Pour over pasta, ad smoke salmon and toss until well combined. Season with salt and pepper to taste.
To make brine:
In a saucepan, combine
our.
Marinate fish in brine for 12-24 hours, stirring
Mix all ingredients together. Pack the dry brine between the slits and cover the meat with the brine. Cover totally with the brine in any non-metal container and refrigerate. After 12 hours stir the mixture. Leave in brine for about 1 day. Remove fish from brine and rinse very well. Slice salmon through the meat but not thuough the skin in 2 inch strips. Dry fish on smoking racks until a pellicle, or glaze forms. This may take 3 to 4 hours to form. Smoke with alder for 6 to eight hours or untill done.
br>Pour marinade over; refrigerate salmon 4 hours or overnight, turning
In a suitable container, combine all ingredients, except salmon and wood chips. Mix well, add salmon, cover and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 to 12 hours, refilling wood chips in smoker pan 2 to 3 times.
ousse with bits of pink salmon in it.
Add salt
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Mix together above ingredients for brine (except salmon). Brine salmon chunks for 8 or more hours in the refrigerator. Rinse chunks after brining and pat dry. Air dry 1 to 2 hours to glaze.
TO SMOKE SALMON (if you wish) - in a
Mix cream cheese, dill and lemon peel until well blended.
Slice the cucumber into 48 slices, 1/4 inch thick.
Cut the salmon into 48 small pieces.
Top each cucumber with 1 tsp of the cream cheese mixture.
Roll up smoked salmon pieces and place on cream cheese topped cucumbers.
s reached.
Add the smoke salmon, the heat left in the
In a food processor chop salmon.
Add cream cheese and lemon juice, blend until smooth
Add capers and red onion and pulse until blended.
Carefully separate leaves from heads.
Put Smoke Salmon mixture into a piping bag and pipe onto the Endive leaves
Chill in the refrigerator until ready to use. You can make these hours ahead they stand up very well.
To make dressing, combine the oil, lemon juice, onion and capers in a bowl and whisk.
Arrange smoke salmon on serving plates.
Drizzle the dressing over the smoked salmon, sprinkle with parsley ground black pepper and capers. Serve.
Shred salmon with finger; place in bowl.
Add onions and tomatoes.
Press (lomi) or mash slightly with fingers.
Put ice cubes on top.
Refrigerate.
Serve in small side dishes with some of the liquid.
Serves 6.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
ssolve.
Add salmon, skin side up, to brine, pressing to
3) Make the brine in a large non-reactive