From the kitchen of Chef Thomas Bricker at Bear Trail Lodge
Smoked Salmon (From Master Smoker Jon Croy)
15 pounds sockeye
2 quarts cold water
1/2 cup kosher salt
1/2 cup sugar
1/4 cup brown sugar
1/2 cup soy sauce
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
Mix all ingredients except salmon. Cut fish into 6-inch portions leaving
skin on. Place salmon in a large bowl. Cover with marinade. Refrigerate for
6 to 8 hours, stirring every 2 hours. Be careful not to bruise or tear the
fish. If making a smaller batch, discard used marinade, but save the unused
portion. Remove fish from marinade and pat dry. Place fish in a smoker for
four hours with alder or apple chips. Dry thoroughly (about 3 hours).
Pasta Dough
1 1/2 cups semolina
1 1/2 cups all purpose flour
2 tsp. salt
4 large eggs
2 to 3 Tbs. olive oil
Combine flour, salt and eggs in a food processor with blade and mix for one
minute. Or knead by hand until combined. Slowly add the olive oil until it
forms a ball. Remove from processor and knead until the oil is incorporated
or the dough holds together. Let rest at room temperature for 30 minutes or
refrigerate (bring to room temperature before using). Roll out the dough
with a pasta roller or with a rolling pin until you can almost see through
the dough. Place 1/2 tablespoon of smoked salmon mix (see below) on pasta
and cover with another sheet of pasta and cut the ravioli. Use immediately
or freeze. To cook, boil in salted water until done or about four minutes.
Smoked Salmon Filling
8 oz. smoked salmon (see recipe above)
1/2 cup heavy cream
2 tsp. scallions
salt and pepper to taste
Add all ingredients to food processor with cutting blade. Process until
smooth.
Alfredo Cream Sauce
6 cups heavy cream
1/4 cup unsalted butter
1/4 cup diced garlic
1/4 cup shredded parmesan
Reduce cream, butter and garlic by half over medium heat. When half remains,
add the parmesan cheese. Serve over salmon stuffed ravioli.
Smoked
Salmon Pasta Alfredo