• House Smoked Salmon On Spinach With Chestnuts And Shiitakes

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    • 1/2 c. Alder wood chips
    • 1 1/2 lb Salmon fillet
    • 1 c. Whole peeled chestnuts
    • 1/2 lb Small shiitake mushrooms, wiped clean and cut into 1/2-inch pcs
    • 2 Tbsp. Butter
    • 3 Tbsp. Soy sauce
    • 1 1/2 lb Spinach washed and the stems trimmed to 1-inch


    1. To smoke the salmon heat the woodchips in the smoker over a medium heat till the smoke turns gray. Salt the salmon and add in it to the smoker, cover the smoker, turn down the heat to medium and cook the salmon for twelve min, turn the salmon over and cook on the other side till the fish is opaque (approximately 10 min) and cooked but still moist.
    2. While the salmon is cooking, bring the chestnuts to a boil in salted water to cover, simmer for 7 to 10 min till tender when pierced with a knife. Drain and reserve the chestnuts. In a medium saute/fry pan over high heat cook the shiitake mushrooms in the butter and soy sauce. When the mushrooms are soft add in 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 mix in the chestnuts and taste for seasoning.
    3. Remove the salmon from the smoker when it is cooked and serve it on the spinach.
    4. Yield: 4 servings
    6. You will need a sushi press (or possibly a terrine mold or possibly two baking sheets) to press this sushi, a rice cooker is very helpful and there are several Japanese ingredients which 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.
    8. 9 Tbsp. rice vinegar 5 Tbsp. sugar 1 Tbsp. salt
    9. In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt till the sugar and salt are dissolved and the liquid is clear. Cold the liquid.
    10. Use a scant 1/4 c. of shari for every c. of raw rice.
    11. 1 c. Japanese rice 1 c. water 1/4 c. shari 4 ounces sliced smoked salmon, Nova is most similar to Japanese smoked salmon Wasabi paste 1 tsp. ao nori ko (a Japanese seaweed with a pleasant lettuce like flavor) 1 Tbsp. minced fresh dill
    12. Rinse rice in running water till the water runs clear then drain rice and put it into a rice cooker. Add in 1 c. water and let sit 30 min then turn on the machine.
    13. When the rice is cooked let it cold till it is not steaming any more then turn the rice out of the pot into a wooden bowl and start to add in the shari.
    14. Add in a few Tbsp. 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 hot and for the rice to absorb it proportionately. Let the rice cold and cover with plastic wrap. Use wet hands and tools to handle this rice, it is very sticky.
    15. Soak the rice press in water for 10 min 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 1/2-inch of sushi rice tap it down with the lid of the press, sprinkle ao nori pwdr and minced dill over this layer and cover with another 1/2-inch of sushi rice then press very hard with the pot of the sushi press. Turn the pressed rice out and cut into serving pcs.
    16. Yield: 4 servings

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