House smoked salmon on spinach with chestnuts and shiitakes

1 servings

Ingredients

Quantity Ingredient
½ cup Alder wood chips
1½ pounds Salmon fillet
1 cup Whole peeled chestnuts
½ pounds Small shiitake mushrooms; wiped clean and cut
; into 1/2-inch
; pieces
2 tablespoons Butter
3 tablespoons Soy sauce
1½ pounds Spinach washed and the stems trimmed to
; 1-inch

Directions

To smoke the salmon heat the woodchips in the smoker over a medium heat until the smoke turns gray. Salt the salmon and add it to the smoker, cover the smoker, turn down the heat to medium and cook the salmon for twelve minutes, turn the salmon over and cook on the other side until the fish is opaque (approximately 10 minutes) and cooked but still moist.

While the salmon is cooking, bring the chestnuts to a boil in salted water to cover, simmer for 7 to 10 minutes until tender when pierced with a knife. Drain and reserve the chestnuts. In a medium saute pan over high heat cook the shiitake mushrooms in the butter and soy sauce. When the mushrooms are soft add the washed spinach leaves, cover the pot and let the leaves wilt for one minute. Remove the cover. The spinach should be bright green and wilted fold in the chestnuts and taste for seasoning.

Remove the salmon from the smoker when it is cooked and serve it on the spinach.

Yield: 4 servings

SMOKED SALMON ON PRESSED RICE

You will need a sushi press (or a terrine mold or two baking sheets) to press this sushi, a rice cooker is very helpful and there are several Japanese ingredients that may not be available in the average supermarket, Japanese rice, ao nori ko and rice vinegar, these are available from Japanese shops like Katagiri in New York and you will want to make shari, the salt, vinegar and sugar mix used in sushi rice, shari can be bought premade but I prefer the flavor of homemade shari.

SHARI, CONDIMENT FOR SUSHI RICE 9 tablespoons rice vinegar 5 tablespoons sugar 1 tablespoons salt In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt until the sugar and salt are dissolved and the liquid is clear. Cool the liquid.

Use a scant ¼ cup of shari for every cup of raw rice.

1 cup Japanese rice 1 cup water ¼ cup shari 4 ounces sliced smoked salmon, Nova is most similar to Japanese smoked salmon Wasabi paste 1 teaspoon ao nori ko (a Japanese seaweed with a pleasant lettuce like flavor) 1 tablespoon chopped fresh dill Rinse rice in running water until the water runs clear then drain rice and put it into a rice cooker. Add 1 cup water and let sit 30 minutes then turn on the machine.

When the rice is cooked let it cool until it is not steaming any more then turn the rice out of the pot into a wooden bowl and start to add the shari.

Add a few tablespoons of shari at a time and toss the rice and fan it while adding the shari the idea is for the rice to absorb the shari while it is warm and for the rice to absorb it evenly. Let the rice cool and cover with plastic wrap. Use wet hands and tools to handle this rice, it is very sticky.

Soak the rice press in water for 10 minutes then lay a layer of smoked salmon on the bottom of the press, smear it with a very thin layer of wasabi paste an cover with ½-inch of sushi rice tap it down with the lid of the press, sprinkle ao nori powder and chopped dill over this layer and cover with another ½-inch of sushi rice then press very hard with the pot of the sushi press. Turn the pressed rice out and cut into serving pieces.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9382 - ELLEN GREAVES Converted by MM_Buster v2.0l.

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