Don’t Let Success Kill Appetite For Salmon To Extend The Pleasure Of A Bountiful Fishing Excursion, Smoke Those Fresh Fish

Sun., Sept. 28, 1997

Rich Landers Outdoors Editor

From the Columbia River to the Snake to Lake Coeur d’Alene, anglers are bringing home large steelhead and salmon this month.

Sometimes the fish are so big, the anglers’ families run out of obvious ways to enjoy them.

The family cat might roll over and beg for mercy at the sight of a 40-pound Columbia River king salmon.

At our house, good fish is always served the day of the catch. Eating a fish the day it is caught is a taste sensation you simply can’t find at even the best restaurants or markets.

Freezing fish is something we do reluctantly. We prefer to eat even vacuum-packed fish within a month of putting it in the freezer.

To prolong the pleasure of fresh fish, consider smoking the portion of a large salmon or steelhead that can’t be eaten in the first few days after it is Smoking is especially appealing for fish that aren’t in bright condition. It’s easy to do yourself with one of the smoker kits sold in sporting goods stores.

However, some butcher shops, such as Sonnenberg’s Market on East Sprague, will smoke a large fish for $7.50-$10. Fillet the fish before bringing it to the market to save money.

Smoked fish has many more uses than as an hors d’oeuvre served with crackers.

Try adding the smoked fish to omelettes and scrambled eggs, or sprinkling it in salads. Use it in toasted sandwiches with cheese. Our family can make a meal of smoked salmon, pasta and fresh-grated Parmesan cheese served with broccoli and sourdough bread.

Following are two more elaborate recipes that have won approval in our kitchen.

Smoked Salmon Fettucine

Chop one cup each broccoli, carrots, onion and mushrooms, and place in steamer basket. Saute three cloves of minced garlic in butter.

Flake one-half cup smoked salmon or steelhead. Boil a 12-ounce package of fettucine.

When noodles are half finished, start steaming veggies. Drain water when noodles are done and add garlic, two teaspoons butter, onehalf cup milk or cream and blend. Toss in veggies and serve.

Smoked Salmon Scramble

Saute one clove garlic in skillet with butter. Finely chop one-quarter cup each onion, mushrooms and broccoli.

Shred one-quarter cup Monterey jack cheese.

Beat four eggs and add to skillet along with veggies one-half cup of flaked smoked salmon or steelhead. Scramble the entire mess until firm.

Top with a dollop of sour cream and grated cheese. Served with baking powder biscuits and jam.

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