House Smoked Salmon On Spinach With Chestnuts And Shiitak

INGREDIENTS

INSTRUCTIONS

To smoke the salmon heat the woodchips in the smoker over a medium
heat until the smoke turns gray. Salt the salmon and add it to the
smoker, cover the smoker, turn down the heat to medium and cook the
salmon for twelve minutes, turn the salmon over and cook on the other
side until the fish is opaque (approximately 10 minutes) and cooked
but still moist.  While the salmon is cooking, bring the chestnuts to a
boil in salted  water to cover, simmer for 7 to 10 minutes until tender
when pierced  with a knife. Drain and reserve the chestnuts. In a
medium saute pan  over high heat cook the shiitake mushrooms in the
butter and soy  sauce. When the mushrooms are soft add 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 fold
in the  chestnuts and taste for seasoning.  Remove the salmon from the
smoker when it is cooked and serve it on  the spinach.  Yield: 4
servings  SMOKED SALMON ON PRESSED RICE  You will need a sushi press
(or a terrine mold or two baking sheets)  to press this sushi, a rice
cooker is very helpful and there are  several Japanese ingredients that
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.  SHARI, CONDIMENT FOR SUSHI
RICE  9 tablespoons rice vinegar 5 tablespoons sugar 1 tablespoons salt
In a nonreactive pot over a medium heat stir the rice vinegar, sugar
and salt until the sugar and salt are dissolved and the liquid is
clear. Cool the liquid.  Use a scant 1/4 cup of shari for every cup of
raw rice.  1 cup Japanese rice 1 cup water 1/4 cup shari 4 ounces
sliced smoked  salmon, Nova is most similar to Japanese smoked salmon
Wasabi paste 1  teaspoon ao nori ko (a Japanese seaweed with a pleasant
lettuce like  flavor) 1 tablespoon chopped fresh dill  Rinse rice in
running water until the water runs clear then drain  rice and put it
into a rice cooker. Add 1 cup water and let sit 30  minutes then turn
on the machine.  When the rice is cooked let it cool until it is not
steaming any more  then turn the rice out of the pot into a wooden bowl
and start to add  the shari. Add a few tablespoons 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 warm and for the rice to
absorb it evenly. Let  the rice cool and cover with plastic wrap. Use
wet hands and tools to  handle this rice, it is very sticky.  Soak the
rice press in water for 10 minutes 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 powder and chopped 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 pieces.  Yield: 4 servings  Copyright, 1997, TV FOOD
NETWORK, G.P., All Rights Reserved  Converted by MC_Buster.  Recipe by:
CHEF DU JOUR SHOW #DJ9382 - ELLEN GREAVES  Converted by MM_Buster
v2.0l.

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