Subj : BH&G 3016
To   : All
From : Dave Drum
Date : Mon Jun 14 2021 10:44:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double-Smoked Salmon w/Horseradish Cream
 Categories: Seafood, Herbs, Dairy, Vegetables, Citrus
      Yield: 4 Servings
 
      4    Hickory or apple wood
           - chunks
      4    (6 oz ea) salmon filets;
           - with skin, 1" thick
      4 sl Smoked salmon (about 3 oz)
      2 tb Snipped fresh dill
      1 tb Lemon juice
           Salt & pepper
    1/2 c  Dairy sour cream
      4 ts Prepared horseradish
      1    Green onion; thin sliced
 
  At least 1 hour before smoke-cooking, soak wood chunks in
  enough water to cover.
  
  Thaw fish, if frozen. Rinse fish; pat dry. Make a pocket
  in each fish fillet by cutting horizontally from one side
  almost through to the other side. Fill with slices of
  smoked salmon and 2 teaspoons of the dill, folding salmon
  slices as necessary to fit. Brush fish with lemon juice
  and top with 2 teaspoons of the dill. Sprinkle with salt
  and pepper.
  
  Drain wood chunks. In a smoker arrange preheated coals,
  drained wood chunks, and water pan according to the
  manufacturers directions. Pour water into pan. Place fish,
  skin side down, on grill rack over water pan. Cover and
  smoke about 30 minutes or until fish flakes easily when
  tested with a fork.
  
  Meanwhile, for sauce, in a small bowl combine the
  remaining dill, the sour cream, horseradish, and green
  onion. Serve fish with the sauce.
  
  Makes 4 servings.
  
  Better Homes & Gardens | July 2016
  
  MM Format by Dave Drum - 28 July 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We didn't have pasta in the 50s, just macaroni,

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