Smoked Salmon

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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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