3 egg yokes
1/2 cup butter
1 tbs lemon juice
Few drops of tarragon vinegar
Sprinkle of cayenne pepper
4 tbs warm milk
Melt butter slowly and keep warm. In double boiler place 3 egg yokes and beat with wire whisk. Add one tablespoon warm milk at a time and whisk until mixture thickens; then whisk in warm butter, whip in lemon juice and tarragon vinegar and let thicken. Stir when you are ready to serve.
Kool Cat Smoked Salmon
1 Copper River red filleted
You now have two fillets. Leave the skin on. Brine the non-skin side by packing a solid layer of brown sugar and sprinkle rock salt generously over the top of that.Let the brine sit overnight. In the morning gently rinse leaving a glaze on fillets, then place in a smoker. Smoke for about 4 hours using alder, cherry, hickory or mesquite (my favorite). Prepare canning jars. You can follow instructions at simplycanning.com/canning-fish. Cool and remove the salmon from the smoker. Remove skin and place in canning jars.
In each jar place about one to two tablespoons of olive oil and one or two slices of jalapeno. Sprinkle some garlic clove & lemon pepper in bottom of jars.
Fill jars with smoked fish keeping pieces to about 1/2- inch from the top of the jar.
Seal Jars and place in canner. Instructions are also on the website mentioned.
Place the following in a large bowl:
1 3/4 cup whole wheat bread flour, sifted (Montana Wheat)
1 tsp salt
2 tbs double-acting baking powder
1 tsp sugar
1/2 tsp baking soda
5 tbs butter
Make well in center and mix in 2/3 to 3/4 cup of buttermilk. Mix for about 30 seconds. Place dough on board and knead gently for about 30 seconds. Roll or pat dough to about a 1/2-inch thick and cut out biscuits. Place on cookie sheet about an inch apart. For nice brown tops brush with milk. Bake 10 to 12 minutes at 450 degrees.
Skwentna Roadhouse Brunch
Take six hot biscuits and slice them in half. Place on serving platter with soft side up.
Place adequate pieces of warmed Cool Kat Smoked Salmon on biscuits. Place a soft fried egg on top of salmon. Pour hollandaise sauce over the top. Sprinkle with paprika and dried green onion flakes.
As an added treat, serve smoked salmon breakfast sandwiches with Skwentna Roadhouse cinnamon rolls.
Skwentna Roadhouse Cinnamon Rolls
2 cups hot water
1 tbs Vital wheat gluten
1 tbs dough enhancer
1 tbs yeast
1/3 cup agave syrup
2 cups bread flour (Montana Wheat)
Mix well, then let sit for 20 minutes. Add up to two tsp salt and three to four cups of bread flour until the dough doesn’t stick to the bowl.
Roll dough out to about a 12 x 16 sheet.Melt about 2/3 cup of butter and smother the rolled out dough. Pour the rest in a 12-inch round baking pan spread evenly. Sprinkle brown sugar evenly over the dough and the bottom of the 12-inch round baking pan. Sprinkle cinnamon to your liking. I use about two tablespoons. Last but not least, I use white chocolate chips sprinkled about a 1/2 inch apart on dough. Roll up and cut in 2 inch sections to make 8 large rolls. Place in pan and let them rise until they about double in size. Bake at 350 degrees for 45 minutes.