SHORE DINNER : ALASKA

SPRUCE SMOKED SALMON FILET

 HALIBUT ON STONE PLANCHA

 BEACH PEAS & GREENS, WILD CURRANTS & ROE

GIN WITH SPRUCE TIPS AND ROE GARNISH

FISHING ALASKA: WAY TO SEWARD

THE SPOILS OF FULTON

SOCKEYE

SUSHI SET UP (FILET ONE)

BELLY

 FILET OUT OF BRINE (FILET TWO)

 PREP FOR SMOKING

 APPLE WOOD TRIMMINGS FOR HOT SMOKE

 THE COLLAR

S.A.L.T

(SALMON,AVOCADO,LETTUCE, TOMATO)

GRAVLAX FINAL

THIS IS THE GRAVLAX SERVED ON A POTATO GALETTE I MADE LAYERED WITH ONION AND DILL.

 THIS IS A PASTRY CRUST GALETTE I TRIED AS WELL. IT HAS SHREDDED POTATO AND ONION WITH DILL.

BOTH ARE DELICIOUS.

PROJECT GRAVLAX

WITH A PILE OF DILL LEFT OVER FROM A DEVILED DUCK EGG GARNISH AND THINKING ABOUT THE DELICIOUS GRAVLAX PIE AT M.WELLS, I DECIDED TO MAKE MY OWN.

INGREDIENTS:

2-3 LB WILD SALMON (I USED KING SALMON)

BUNCH OF DILL

1/4 CUP KOSHER SALT

1/4 CUP SUGAR

CRUSHED WHITE PEPPERCORN

CRACK THE PEPPER ON BOTH SIDES OF FILET THEN

EVENLY COAT BOTH SIDES WITH SUGAR/SALT CURE

PILE THE CHOPPED DILL ON THE SKINLESS SIDE 

WRAP TIGHTLY WITH PLASTIC WRAP

WEIGH DOWN THE SALMON

I USED A WOOD PLANK AND A PIECE OF BLUESTONE FROM THE GARDEN. A COUPLE SOUP CANS ON A PLATE PLACED ON TOP WORKS JUST AS WELL.

STICK IN THE FRIDGE FOR 48 HOURS. FLIP ONCE EVERY 12 HOURS. RINSE THE CURE OFF BEFORE YOU EAT IT.