Manly Man’s Smoked Salmon

 
 
by Kristen Barchers

To many, smoked salmon brings to mind the UK’s traditional layers of thinly sliced lox atop a bagel and shmear. I like to think of this very different style of salmon as the ‘manly man’s’ smoked salmon. The recipe for the brine was perfected by my dad, the master of ‘manly food.’ Many a professed salmon hater has been converted after a taste. For those who already love salmon, you’re in for a treat. The smoky, slightly sweet flavor and hearty texture will make this dish ideal for any occasion. While I often use this brine on salmon, it works well for foods like beef jerky and tempeh as well.

A note on choosing salmon:

With all of the warnings about mercury, PCBs (carcinogenic chemicals found in some predatory fish) and irresponsible farming, knowing which fish to eat can seem like a daunting task. The Monterey Bay Aquarium has developed Seafood Watch, an informative guide to purchasing all types of seafood. Good quality salmon, such as wild Alaskan, is typically more expensive than farmed Atlantic salmon, however the benefit to your health and the environment are well worth it. One money saving alternative is purchasing frozen or previously frozen salmon instead of fresh. Due to the nature of this recipe and the great amount of flavor the brine adds, it is not necessary to purchase fresh salmon.

Manly Man's Smoked Salmon

1 large or two small salmon filets (approximately 2 lbs)

Brine Ingredients:

1/3 c. sugar
¼ c. non-iodized salt
2 c. soy sauce
1 c. dry white wine
½ tsp onion powder
½ tsp garlic powder
½ teaspoon pepper
½ tsp Tabasco sauce
1 tsp orange zest
2 tsp grated ginger

Method:

1. Mix all brine ingredients in a large bowl and stir until sugar is dissolved.
2. Place salmon filet in a large, sealable plastic baggie and pour in brine. If needed, add water until salmon is fully submerged in liquid. Place the bag in a large bowl or container that will catch any spills in case your bag breaks.
3. Refrigerate salmon for 24 to 48 hours. The longer the salmon is in the brine, the saltier and more strongly flavored it will be.
4. For the prettiest filet, remove salmon from brine, pat dry and let air dry under a fan for 1-2 hours. This will create a smooth sheen on the surface of the salmon once it is smoked and dried. If you chose to skip this step, simply pat salmon dry and proceed to step 5.
5. Place the salmon in your smoker and smoke/dry according to your smoker’s instructions. This typically takes 10-12 hours for large filets. When the salmon is done is partially determined by preference. I prefer my salmon very dried out and flaky, however it is completely safe and delicious to eat while still slightly moist inside. Once the salmon is brined or cured, bacterial growth is inhibited. The drying process helps to preserve the salmon, but it is the curing that makes the salmon safe to eat.

Note: I use a Smokehouse Little Chief smoker for all of my fish smoking needs. This type of smoker is designed for a cooler smoke/drying (<140°) as opposed to other smokers on the market that are designed to simultaneously smoke and cook meats at much higher temperatures. For best results, make sure your smoker is designed to smoke and dry fish.

To serve:

This salmon is amazing alone, but pairs wonderfully with a simple dill sour cream. Simply stir a couple of tablespoons of finely chopped dill into a cup of sour cream. Top the cracker of your choice with a dollop of dip and a slice of salmon.

Pesto-Mascarpone Torte

by Kristen Barchers

I am a fool for pesto. On pasta. As a sandwich spread. Drizzled over grilled vegetables. I’m pretty sure I was Italian in a past life. I’ll happily eat any kind of pesto, though the classic basil version will always be my favorite. The combination of sweet, pungent basil with the nuttiness of Parmigiano-Reggiano has no equal.

This particular recipe brings to mind a very important day in my life – my wedding day.  I was married to my husband on a beautiful summer day in the mountains of Colorado. The setting was breathtaking, the love of my life was dressed to the nines and the food was to die for. Or so I hear….

The typical wedding excitement left me with only a vague recollection of dinner.  The whole ‘cake in the face’ thing meant that I didn’t actually get around to tasting dessert. But the real culinary tragedy of the day was the failure of our caterer to bring us any nourishment during our painfully long photo shoot. By the time the photographers were done with us, every presumably delicious morsel had been scarfed down by our guests, leaving none for the bride and groom.

I had been looking forward to the appetizers most of all, and particularly this pesto-mascarpone torte.  

This spread pairs the intense aroma and flavor of a classic pesto with the smooth and rich palate of mascarpone cheese. The combination is bliss. Serve with crackers and crudités and prepare for your loved ones to duke it out for a taste. 

In honor of starving brides and grooms everywhere – enjoy this dish!

Pesto-Mascarpone Torte

Ingredients:

1 8oz. package of mascarpone cheese* (room temperature)

6 oz. basil pesto (homemade or store bought)

¼ c chopped pistachios

*Mascarpone cheese is a soft Italian cheese similar in texture to cream cheese but without the tang.  For a frugal alternative, cream cheese, while adding a slightly different flavor, can be substituted for mascarpone.

Materials:

Cheese cloth*

Loaf or bowl that will hold at least 14 oz.  This container will determine the shape of your torte.

*If you don’t have or can’t find cheesecloth, I recommend using parchment paper.  Cut two strips, one the length and one the width of your pan.

1. Line pan or bowl with enough damp cheesecloth so that some extra hangs over the sides.  If using parchment paper, layer strips so all inner surfaces of the pan are covered.
2. Place pistachios in the bottom of the pan or bowl on top of the cheesecloth.
3. Spoon a quarter of the mascarpone cheese on top of the pistachios and spread out to form an even layer.
4. Spoon half of the pesto on top of the mascarpone and spread out to form an even layer. Take care not to press to hard and squish the mascarpone into the pesto. The idea is to keep the layers separate and distinct.
5. Repeat this layering process until you have three layers of mascarpone and two layers of pesto.
6. Place the torte in the refrigerator to chill and set for at least an hour

To Serve:

• Place your serving dish on top of the torte and flip it over.
• Gently lift the pan/bowl and pull on the edges of the cheesecloth until the torte slides onto the plate.
• Peel off the cheesecloth.
• May be refrigerated up to 24 hours before serving.