Smoked Salmon

1) Cut the fish up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out.

2) Rub it well inside and out with a mixture of salt and fine Havanna sugar, in equal quantities, and a small portion of saltpetre.

3) Cover the fish with a board on which weights are placed to press it down, and let it lie thus for two days and two nights.

4) Drain it from the salt, wipe it dry, stretch it open, and fasten it so with pieces of stick. Then hang it up and smoke it over a wood fire. It will be smoked sufficiently in five or six days.

Ingredients:
1 frozen pastry sheet, cut into a 3" X 8" rectangle
3 oz smoked salmon, diced
6 oz cream cheese, softened
3 oz feta cheese
1 egg, slightly beaten
1 teaspoon capers
2 tablespoon finely chopped parsley
4 scallions, topped and diced
1 tablespoon (or more) poppyseeds
Some melted butter

Directions:
Preheat the oven to 375 degrees. In a medium bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsley and scallions. Roll out the pastry sheet to double its size. Liberally brush it with melted butter. Spread the salmon mixture over the sheet. Roll up, jelly-roll style, folding the ends in to seal. Brush the top of the roll with melted butter and sprinkle with poppy seeds. Make 1/2 inch deep diagonal slashes across the roll to allow steam to escape. Bake the roll for 20 to 30 minutes or until golden. Serve warm.

Ingredients:
Sauce
1 quart heavy cream
1 cup clam juice
1 cup dry white wine
6 whole garlic cloves; peeled
2 teaspoon whole black peppercorns
2 tablespoon dillweed
1 tablespoon champagne vinegar
3/4 cup grated parmesan cheese
16 oz angel hair pasta
2 teaspoons salt

Topping
8 oz smoked salmon
8 oz heavy cream
1 cup creme fraiche
4 sprigs fresh dillweed

Directions:
In generous saucepot, reduce the one quart heavy cream at a gentle simmer
until it is half its original volume. Meanwhile, in separate, smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar. Reduce at a rolling boil to half its original volumbe, then strain and dispose of garlic and peppercorns. Add wine reduction to reduced cream and reserve. With electric mixer, whip 8 oz heavy cream to med. peaks, then add sour cream and whip until blended. Cook and drain pasta. In a saute pan, heat cream/winesauce to boil, then whisk in parmesan until well blended. Add cooked pasta to sauce and toss to coat evenly. Divide between 4 dishes, topping each with 2 oz smoked salmon, a dollop of creme fraiche and a sprig of dill.

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