Wood Fired Salmon

Yield: 10 entree portions

1 ea. 7 lb. Fresh whole salmon
4 oz Bay scallops, poached and cooled
4 oz Slipper lobster tails, poached, cooled
6-8 oz Salmon scraps from cheeks, head, and trimmings
Trimmings should be free of excess fat
5 oz Heavy cream
1 ea. Egg white
1 Tbl Chopped fresh Tarragon
To taste Salt and pepper

Equipment Needs:
Cutting board 28 inches of 2.5 inch diameter butcher's netting
Fillet knife 6-inch deep pan (600-hotel pan)
Palette knife 4 inch pan of same size for lid
Rubber spatula Stainless steel bowl
Pastry bag 14 inch dowel of wood or metal
Food processor 2 dowels larger than the width of the pan for rack

Procedure:

Filet, debone, and skin salmon. Scrape all meat from bones and save. Refrigerate the salmon fillets.

Place salmon scraps in a well-chilled food processor bowl. Pulse the processor for 30 seconds until the salmon scraps begin to ball. Add the egg whites and process for about 10 seconds until they are incorporated.

Slowly drizzle the cream in through the feed tube. Stop the machine and scrape the sides with a rubber spatula. Pulse the processor three more times.

Remove the forcemeat and pass through a sieve to remove any sinews or bone fragments, which may have been missed previously.

In a well-chilled bowl - fold in the tarragon, diced lobster, scallops, salt, and pepper and refrigerate.

Using a pastry bag, pipe the forcemeat on the inside (side removed from skeletal system) of the salmon.

Spread with a spatula.

Place the other fillet on the mousse inside down, skinside up in an opposite direction with the head and tail end meeting

Press together well to make sure the moose has no pockets and salmon fillets are sell sealed.

Soak two pieces of 2½-inch butcher's netting in oil and place on a sleeve to run the salmon through.

Season the salmon with salt and pepper and run the salmon through the netting twice in order to have two layers of netting.

Run a dowel between the two layers of netting using the outside layer of netting using the outside layer to support the salmon when holding the dowel

Place three cups of apple or alder woodchips in the bottom of a 6-inch hotel pan or other deep pan. Place the pan over the heat of a flat top or burner so that the chips will begin to smolder.

Using two strips of wood or metal as rack, place the salmon over the smoldering chips hanging on the rack supported by the dowel. There should be several inches between the chips and the salmon.

Loosely cover with another pan and allow to smoke on the top of the stove for 30 minutes.

Place the entire container in a 375-degree over for 25 minutes. Remove and let rest for 10 minutes before slicing. Remove netting and slice two 2 ½ to 3 ounce slices per portion

The finished product is a richly flavored dish, which will make a pleasant plate presentation.