Smoked Salmon Dip

The key to this dip is quality salmon. The fresher it is the better this will be. Before you smoke the salmon you need to cure it. The cure really adds to the dish. You can simply substitute smoked salmon from the grocery store, but it won't be cured the same and will taste a bit different.

Ingredients:

• 1/4 cup of salt
• 1/4 cup of brown sugar
• 4 cups water
• 1lbs fresh salmon
• 1-2 chipotle peppers in adobe sauce, cut up
• 1-2 tablespoons capers, cut up
• 1-2 tsp Adobe seasonings
• Flat-bread or crackers
• 1 8 oz package of cream cheese (softened)

Directions:

1. Mix salt, sugar and water together. Put mixture in a big zip-lock bag of pan you can cover.
2. Put salmon flesh side down into pan and let sit overnight or for at least 4 hours.
3. Smoke the salmon for about 1 1/2 hours or until it reaches 145°
4. Set out cream cheese to soften
5. When salmon is done cooking mix salmon, cream cheese, chipotle pepper, capers, and adobe seasoning together
6. Eat with flat-bread or crackers
7. You can also let this set-up in the fridge and it will be great several hours later. 

Penne Pasta with Smoked Salmon and Caper Cream Sauce

I love smoking food. One of my favorite thing to smoke is salmon. Something about the fatty fish just is perfect with smokey flavor. Up until recently there was only one dish I would use smoked salmon in; a dip (I'll post a recipe for my irresistible smoked salmon dip soon enough). But this creamy pasta dish works perfect with smoked salmon. Even though this dish breaks a few culinary rules you'll find that it is lip smacking good!

Ingredients:
1/4 cup extra-virgin olive oil
1 small onion, chopped
1/2 pound smoked salmon, chopped (I smoke this myself, it is cured before hand as well, but that's another post)
1 cup heavy cream (a.k.a. whipping cream)
1-2 tablespoons capers, drained
Salt and freshly ground black pepper to taste (if you smoke your own salmon, I'd skip the salt)
1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water)
Freshly grated Parmesan cheese
1 lemon

Directions:

1. Cook your pasta
2. In a large skilled add your olive oil and onions. Cook the onions til they are translucent, but not brown.
3. Pour in the cream and the capers. Heat an additional 1-2 minutes.
4. Combine sauce and pasta.
5. Add the pasta water you reserved.
6. Sprinkle your serving with (gasp!) Parmeasan cheese.
7. Squeeze some lemon juice over the top of your portion.
8. Enjoy!