INGREDIENTS

INSTRUCTIONS

Servings:  1
SALMON STEAKS: Combine equal parts of butter and lemon and brush each steak
on both sides with the mixture. Sprinkle with seasoned salt and dill. Serve
with Cucumber Mayonnaise. Charcoal Smoker: Use 5 lbs. charcoal, 3 quarts
hot water, 1 to 2 wood chunks and smoke 1 hour. Electric Smoker: Use 2
quarts hot water, 1 to 2 wood chunks and smoke 1 hour. WHOLE SALMON: Brush
salmon cavity with dill and seasoned salt. Repeat on the outside of the
salmon.  Chill leftover salmon and serve with sour cream and dill or Yogurt
Dill Sauce. Charcoal Smoker: Use 7 to 9 lbs. charcoal, 4 quarts hot water,
2 wood chunks and smoke 3 to 5 hours, depending on size. Electric Smoker:
Use 4 quarts hot water, 2 wood chunks and smoke 3 to 5 hours, depending on
size. Yield: 1/3 lb. per person Note: This very expensive delicacy can be
made easily and economically at home. Serve hot or cold with Cucumber
Mayonnaise or Yogurt Dill Sauce. Another note: Frozen seafood should always
be thawed before cooking. The most harm you can do to seafood is to
overcook.  Seafood is done when the flesh turns white or opazue. The meat
will flake easily when forked and shellfish will feel firm to the touch. If
cooked in the shell, the shells will open when done. Seafood is most
delicate and requires short cooking times. Fish with high fat content will
require longer cooking. Recipe from "Cook'n Cajun Water Smoker Cookbook".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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