| When it comes to smoked fish recipes, salmon is likely | | | | 1/4 tsp. fresh cilantro chopped finely |
| the most popular. However, white-fleshed fish like cod, | | | | 2 shallots - diced |
| tuna and fresh water fish like pike, trout and bass can | | | | 1/3 cup olive oil |
| also be counted among the tastiest smoked fish. | | | | 1/4 Anejo rum or regular white rum |
| Smoked salmon is readily available in most seafood | | | | In a small bowl, combine all salsa ingredients. Mix until |
| stores. | | | | well blended. Allow to marinate at least 2 hours. Place |
| Smoke it Yourself | | | | smoked salmon on a bed of water cress for |
| The process of smoking fish isn't complex. First, fish is | | | | presentation. Cover with salsa. Garnish with slices of |
| "cured" in a brine of water and salt until the flesh | | | | avocado if desired. |
| glazes. Then, smoked slowly over wood in a covered | | | | Smoked Fish Confetti Salad |
| "smoker". The brine can also be updated by adding | | | | 2 1/2 cups smoked fish (any type) shredded into large |
| other ingredients like garlic, pickling spices, etc. for more | | | | slivers |
| flavor. Salt and water are the most important factors | | | | 1 Purple onion (large) cut into thin slivers |
| in "curing". Once the flesh of the fish has glazed, you | | | | 2 tomatoes seeded and diced |
| can allow it to dry slightly, if preferred, or place directly | | | | 1 green pepper (may use jalapeno is desired) |
| in the smoker. Then, it's ready for use in smoked fish | | | | 1 cup shredded carrot |
| recipes. | | | | 2 scallions - sliced finely |
| Pre-Smoked for Your Convenience | | | | 1/4 shredded cabbage |
| Though the variations decrease when purchasing | | | | 1/2 cup olive oil |
| pre-smoked fish, the quality of the fish should always | | | | 1/2 cup Balsamic vinegar |
| be fresh. The easiest way to distinguish freshly | | | | 1 clove garlic crushedanchovie paste |
| smoked fish is the "nose test". The "fishier" the odor, | | | | Dressing: Mix olive oil, Balsamic vinegar, garlic and |
| the less fresh the fish is apt to be. Also, you'll want the | | | | anchovie paste together in a small bowl. Add 1 |
| flesh to be firm. Whether you'll need to de-bone | | | | tablespoon of water if too thick. |
| depends on the type of fish you buy. Salmon generally | | | | Place remaining ingredients in a large salad bowl. |
| has a small bone if cut "steak"-style. With salmon, you | | | | Gently toss with dressing. Serve on crusty bread or |
| want to bring out its best flavors. So, be sure you | | | | bed of romaine lettuce. |
| select smoked salmon that retains a somewhat juicy | | | | Not Just A Tuna Sandwich |
| consistency. Smoking does dehydrate natural juices to | | | | 1 loaf crusty bread sliced lengthwisepurple onion slices |
| some degree. But, you don't want smoked fish that | | | | 1/4 teaspoon lemon juice |
| results in a "leathery" or "papery" texture. Flavor and | | | | 4 oz. cream cheese |
| texture are crucial to any smoked fish presentation. | | | | 1 pimento diced |
| Smoked Fish Recipes | | | | 1 smoked tuna steak sliced |
| Smoked Salmon Steak with Mango Salsa | | | | 1/4 cup chives |
| 2 lbs of smoked salmon steaks | | | | 1/8 cup freshly chopped dill |
| For salsa: | | | | 1/4 teaspoon fresh tarragon diced |
| 1-2 jalapenos diced | | | | Lightly toast bread. Mix remaining ingredients to a |
| 2 cloves garlic crushed | | | | smooth paste. Spread on inside top and bottom. Layer |
| 1 mango - seeded and mashed | | | | smoked tuna and purple onion. |
| 1/2 cup lime juice | | | | |