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

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