Smoked salmon
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Smoked salmon
  Smoked    Salmon    Fish  
Last updated 6/12/2012 1:23:21 AM. Recipe ID 56377. Report a problem with this recipe.
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      Title: Smoked salmon
 Categories: Meats, Fish
      Yield: 1 Servings
 
      1    Salmon; or fresh salmon ste
      1    Butter; melted
      1    Lemon juice; fresh
      1    Seasoned salt
      1    Dill
      1    Cucumber mayonnaise; (see r
      1    Yogurt dill sauce; (see rec
 
  Servings:  1
  
  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
  opazue. 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. Recipe from
  "Cook'n Cajun Water Smoker Cookbook".
 




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Recipe ID 56377 (Apr 03, 2005)

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