Submitted by Doug Stromberg
-Northwest Salmon-Potato Salad-
1 1/2 lbs. new potatoes
2 tbsp. diced scallions
1 carrot, julienne
1 tsp. salt.
12 oz. smoked salmon, chopped
Scrub potatoes. Place unpeeled potatoes in a large pot. Cover with water. Bring to a boil over high heat and cool for 15 minutes or until tender but firm. Peel potatoes and cut into 1/2" to 1" chunks. Cool, soak scallions in ice water for 5 minutes, pat dry and reserve. Toss the carrots with the salt, squeezing to wilt. Rinse with cold water and pat dry. Reserve. In a bowl, mix the cooled potatoes with the Wasabi mayonnaise. Fold in the scallions, carrot and salmon gently with a rubber spatula.
Cover and chill until ready to serve.
Yield: 4 servings
1 large egg yolk at room temperature.
1/8 tsp. kosher salt.
1 tbsp. rice wine vinegar.
1 tbsp. wasabi powder (Japanese horseradish).
1/2 cup vegetable oil.
1 tbsp. fresh lime juice.
Place egg yolk, salt, and wasabi powder in a blender and mix well. With motor running, drizzle in the oil, processing until thickened. Blend in the lime juice. Store covered, for up to 1 week in the refrigerator. Stir well before serving.
-Fresh Smoked Salmon Ravioli-
1 (1 lb.) salmon filet.
1 bulb fresh garlic.
1/2 tbps. salt.
1/2 tbsp. (heaping) pepper.
2 tbsp. chopped fresh chives.
1 to 2 tbps. chopped fresh dill or basil.
2 tbsp. grated romano or parmesan cheese.
1/4 lb. ricotta cheese.
2 tbsp. capers drained (optional).
1 1/2 lb. pasta rolled into to inch strips or won-ton wrappers.
Brush salmon generously with soy sauce. Smoke salmon, skid sid down for 1 hour or until flaky. Smoke garlic by sprinkling with wine, wrapping in foil and smoking for 30 minutes to 1 hour or until garlic is soft inside. Debone salmon; discard skin. Peel garlic and mash or puree'. Combine salmon and garlic in large bowl. Season with salt, pepper, chives, herbs and grated cheese; mix well. Add ricotta and mix well. Add capers and mix remainder of pasta strips. Seal edges and cut into individual ravioli. Repeat process until all salmon mixture is used. At this point ravioli may be frozen and cooked at a later time. Drop ravioli into boiling salted water. Simmer 6 to 10 minutes; drain well. Drizzle with sauce of your choice such as parsley, pesto, garlic and butter or alfredo with shredded crab.
Yield: 5 to 6 dozen 2 inch ravioli.