Flavorful Smoked Fish Is Quite a Treat

One of my favorite treats to pick up at the is smoked salmon. Coming from the Pacific Northwest where salmon is more bountiful, around here it really is something special. And it's nice to know that the purveyors at our local market do it right.

The Blue Ocean Smokehouse, which hosts a stand every Friday and is based in Half Moon Bay, uses freshly caught fish inspected by owner Eriko Fujino every day. The fish is never frozen, they use organic marinades prior to smoking and never use any artificial flavors in the smoking process. That means that you're going to get an incredibly robust and flavorful piece of fish.

I like to eat it plain with a hunk of bread, or a little cream cheese, capers and crackers. But lately I've been making simple savory salads with smoked salmon - it livens up winter lettuces and greens that can sometimes be on the bitter side. The cured and smoked salmon is so smoky and rich that a little goes a long way, cutting the spicy smoked flavor with a creamy cold dressing makes a delicious contrast. See my recipe below for Winter Salad with Smoked Salmon and Creamy Greek Dressing. 

Smoking salmon is a technique in which a fillet is cured and then smoked in a kiln. The fish is usually suspended on racks above sawdust-dampened fires that must constantly be watched and stoked, an open flame will cook the fish rather than smoke it. This technique, called "cold smoking," results in a delicate and moist texture. 

Where I grew up, my next door neighbor had his own smokehouse and smoked salmon regularly because he was a Native American and also had year round fishing rights. His smokehouse just looked like a little tool shed next to his house but many times a year a steady billow of smoke and delicious aromas would drift through our neighborhood. We were spoiled with great gifts of whole sides of chinook and king salmon.

The art of smoking fish is to enhance the flavor. Smoked salmon was introduced to London and Scotland (where some of the original traditional smokehouses still remain) by immigrants from Russia and Poland who mainly used it as a preservation technique when refrigeration was not an option. It soon grew to become an international delicacy.

Curing the pink flesh in a small amount of salt and a hint of smoke also preserves the fish. The Blue Ocean Smokehouse uses a technique of washing their fish in fresh lime, then it is sea salt and dark brown cane sugar-cured. There are many taste different flavors as well as a variety of other fresh and smoked fish available including: Local Halibut, Albacore Tuna, Black Cod, King Salmon, Sockeye Salmon, Ahi Tuna, Coho Salmon, Trout, Sardines, Scallops, Shrimp and Yellow Tail. 

Winter Salad with Smoked Salmon and Creamy Greek Dressing

• 4 cups winter herb and lettuce blend (Bloomfield farms has a great blend!)
• 1 8 oz smoked salmon fillet separated into rough chunks
• 3/4 cup chopped cucumber
• 1/2 cup chopped red pepper

Creamy Greek Dressing

• 1/2 cup olive oil
• 2 Tbs red wine vinegar
• 1 tsp honey
• 1 garlic clove crushed
• 1 Tbs chopped fresh dill
• 1 tsp oregano
• salt & pepper to taste
• 3/4 cup feta cheese crumbled
• 3/4 cup buttermilk

Directions:

Blend all ingredients for dressing (except buttermilk) in blender or food processor until smooth and creamy - about 30 seconds. With the blender running slowly pour in the buttermilk and blend until thick and creamy. Chill for at least one hour. Pour small amount over salad. Serve! (salad dressing adapted from food.com)

Tip: There is an amazing pre-made Tatziki dressing at Whole Foods usually in the hummus, salsa, refrigerated sauces section. It comes in a bag with a twist top pour spout at the top corner. It's amazing on this salad, if you don't want to make your own dressing.