We are always looking for interesting ways to put salmon and steelhead into appetizers and side dishes. Easy to prepare and share, these impressive “wraps” are a taste-sensation. The Lettuce Wraps can be prepared in minutes and although the rice paper sheets or rolls may take a bit of preparation and an extra shopping trip, they are well worth the effort.

Think of the rice paper like a tortilla and rolling is just like putting a burrito together. Filling options are endless as we’ve enjoyed all sorts of game birds, shrimp and crab in our rolls. The key is the dipping sauce—we keep a batch in the refrigerator and use as salad dressing and over rice. With so many fun events going on this time of year, these easy-tohandle recipes are fun and taste incredible. Everyone who tries them can’t help but love ‘em!

Note: For signed copies of Tiffany Haugen’s popular cookbook, Cooking Salmon & Steelhead, send a check for $25.00 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com.

Lettuce Wraps
• 2 cups salmon or steelhead, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 3-ounce can water chestnuts, diced
• 2 tablespoons oyster or soy sauce
• 1 teaspoon sugar
• 5 green onions, finely sliced
• 2 tablespoons sesame seeds
• 4-8 whole lettuce leaves

Remove any bones from fish pieces. Heat oil in a large skillet, saute fish on medium-heat until firm, 1-2 minutes. Add garlic, water chestnuts, sauce and sugar, sauteing an additional 2-3 minutes. Remove from heat and mix in green onions and sesame seeds. Separate lettuce leaves (butter, Boston, iceburg or leaf lettuce all work well). Divide fish mixture evenly among lettuce leaves. Or serve a portion of fish with leaves on the side for doit- yourself wraps. Serve with soy sauce for dipping.

Rice-Paper Rolls
• 2 cups smoked or cooked salmon or steelhead, flaked
• 2 cups cabbage, thinly sliced
• 1 cup spinach, chopped
• 1 cup carrot, ribbons
• 1 cup cucumber, sliced in thin strips
• 1 cup red or yellow bell pepper, sliced in thin strips
• 1 cup fresh herbs, chopped: basil, mint and/or cilantro
• 8-12 rice paper sheets/rolls (banh trang)*

Vietnamese Dressing
• 2/3 cup fresh lime or lemon juice
• 3 tablespoons fish sauce
• 4 tablespoons honey
• 2 tablespoons white or rice vinegar
• 3 garlic cloves, minced
• 2 teaspoons red chili paste or pepper flakes

Take care to remove all bones from the fish. In a small bowl, whisk dressing ingredients until thoroughly combined. In a large bowl, toss all other ingredients. Add 1/2 of the dressing mix to the large bowl, reserving the rest for dipping sauce. Mix in dressing and set aside, this mixture can be kept refrigerated up to 6 hours.

Fill a large bowl half full with warm water. Add 1 ricepaper sheet and turn over and over until softened, about 20 seconds. Once sheet is soft, remove from water and drain on a clean kitchen towel. Place approximately 1/2 cup fish/vegetable mixture in the middle of the rice paper wrap. Fold the bottom of the rice paper sheet over the filling, fold ends in (burrito-style) and roll into a tight cylinder. Place rolls, seam-side-down, on a cutting surface.
 
Once all rolls are assembled, cut to desired serving sizes. Rolls can be left whole, covered with a damp towel or plastic wrap and kept refrigerated up to 4 hours before serving. Serve with additional dressing for dipping.
 
*Vietnamese rice paper sheets/rolls/wrappers (banh trang) and fish sauce, can be found in the Asian section of larger grocery chains and at any Asian food market. Wrappers can be eaten uncooked as the recipe suggests or fried to make Spring Rolls.

Looking for an innovative and impressive way to bake up a trout? Not only is this method easy, it produces a deliciously steamed, moist, flavorful fish.

    Salt-crusting will work with any whole fish; try it with a fresh-caught cutthroat, kokanee or small steelhead, or get into the freezer and use up what you caught earlier in the year. Now’s a good time to clean out that freezer and make room for incoming winter steelhead.

    For best results, use kosher salt. The amount of salt will vary for the size of the fish. The key with the salt crust is getting the salt moist enough with egg white and water to form around the fish without falling apart. Additional flavorings are endless as the cavity of the fish can be stuffed with any herbs, citrus slices, garlic and/or ginger.

    Note: For signed copies of Tiffany Haugen’s popular and comprehensive cookbook, Grill It! Plank It! Wrap It! Smoke It!, send a check for $20.00 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com.

Salt-Crusted Trout

• 2-4 trout
• 5 cups kosher salt
• 3 egg whites
• 1-3 tablespoons water
• 1 tablespoon olive oil
• 1 cup fresh herbs (parsley, rosemary, dill, thyme, cilantro, basil and/or sage)
• 1 orange, lemon or lime, sliced
• Additional herbs (optional)

&In a large bowl, mix salt and egg whites until moistened. Add enough water for the salt mixture to stick together. Rinse and pat cleaned fish dry, inside and out. Divide herbs and citrus slices evenly among fish. Brush both sides of fish with a light coating of olive oil.

    On a large baking sheet, spread a layer of the salt mixture about 1/4” thick for the fish to lay on. If you have additional herbs, put a single layer of leaves on the salt, right where the fish will sit. Lay stuffed fish on top of the salt or herb layer on the baking sheet.

    Mound the rest of the salt mixture on the fish, covering completely. Pack the salt down evenly and try to keep the shape of the fish intact. If there isn’t enough salt to completely cover the fish, it is fine to leave the head and/or tail exposed.

    Bake fish in a preheated, 400º oven, 25-30 minutes or until fish reaches an internal temperature of 135º-140º. If using an oven-safe thermometer, insert probe before baking so the salt crust doesn’t crack when checking the temperature.

    Let fish sit 5-10 minutes before cracking the crust and removing. Skin should lift easily off the fish. Remove fish fillets from the salt crust prior to serving.

Summer may have come to a close but with so much fresh fish to be had, grilling season is still upon us. This is one of our favorite times of the year with fish, wild game and amazing produce coming into the kitchen every day. What isn’t getting canned, frozen or smoked is getting eaten hot off the grill.  Salmon, steelhead, trout and bottom fish are all fantastic on the grill, but add a few bountiful fruits and vegetables to the mix and you have spectacular! When served alongside grilled salsa, fish don’t need much in the way of spices. Just a brushing of Italian dressing with some fresh dill and a few slices of lemon and/or lime and that’s it. Grill fish right on the grates, in foil or on a plank. The result is fresh fish flavor with a dazzling salsa presentation. Note: For signed copies of Tiffany Haugen’s comprehensive, popular cookbook, Grill It! Plank It! Wrap It! Smoke It!, send a check for $20.00 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com. Makes a great Christmas gift!

Grilled Vegetable Salsa
• 1 onion, thickly sliced
• 1 yellow or zucchini squash (6”-8”), halved
• 1 red bell pepper, seeded and halved
• 1 green bell pepper, seeded and halved
• 1 yellow bell pepper, seeded and halved
• 2 tomatoes, halved
• 6-8 mushrooms

Rosemary Balsamic Marinade
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar
• 1 tablespoon garlic, pureed
• 1/2 teaspoon fresh or dried rosemary, chopped
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

In a bowl or large seal-able plastic bag, combine all marinade ingredients. Add vegetables and toss lightly, let sit 5 minutes. Place vegetables on a well-greased, medium-hot grill, grilling until grill marks appear. Turn vegetables, baste with marinade, grilling until grill marks appear. When vegetables are cool enough to handle, dice or chop into a bowl. Serve warm or at room temperature.

Grilled Peach Salsa
• 3 large tomatoes, halved
• 2 peaches, pitted and halved
• 2 Anaheim chilies, seeded and halved
• 2 tablespoons onion, minced
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lemon or lime juice
• 2 tablespoons fresh mint or basil, chopped
• 1 tablespoon rice or cider vinegar
• 1 tablespoon brown sugar
• 5-10 dashes red or green hot pepper sauce, optional
• Salt and pepper to taste

Olive Oil for Basting
Brush tomatoes, peaches and Anaheim chilies with olive oil. Place on a well-greased medium-hot grill, skin-side down and cook until skin begins to blister. Turn once, grilling until grill marks appear. Remove all items from the grill and place into a sealed plastic bag or container. When cool enough to handle, remove skin from tomatoes, peaches and chilies. Chop grilled ingredients and place in a medium bowl. Add additional ingredients and toss gently. Refrigerate until ready to serve.

Last fall marked one of the best Dungeness crabbing seasons in years, and this fall also looks promising. Whether making a trip to specifically catch crabs, or if dropping pots before spending a day chasing salmon, there’s no doubting the delectable meat these shellfish offer.

Crab meat can be eaten many ways. For some folks, there’s nothing like boiling-up crabs soon after the catch and eating them fresh, right out of the shell. For others, salads, dips or creamy casseroles are preferred.

The beauty of crab is that it can be prepared in so many ways, offering a wide-range of meals and flavors that will keep you wanting more. Following is a basic yet tasty recipe that’s popular in our house, and with guests at picnics and get togethers.

Crab Melts
• 1 cup Dungeness crab (cooked & shelled)
• 1/2 cup mushrooms, finely chopped
• 2 tablespoons butter
• 1 clove garlic, minced
• 1/3 cup black olives, finely chopped
• 1/2 cup cheddar and/or Monterey Jack cheese
• Salt to taste
• Fresh chives, optional
• French bread or baguette


In a small skillet, saute mushrooms and garlic in butter until soft, add a pinch of salt if desired. Remove skillet from heat adding all remaining ingredients. Evenly distribute crab mixture on bread. Broil on low or bake at 425º until cheese is melted and bread is slightly toasted. Garnish with fresh chives.

Freezing Crab

Clean, cook and shell crab (or cook, clean and shell crab, depending on your preference). Arrange crab in one layer on a baking sheet. Freeze until partially frozen (if the crab meat is very moist it can take up to 45 minutes to par-freeze, if it’s slightly dry, it will be par-frozen in less than 20 minutes). Place crab in vacuum seal bags and seal. Always defrost crab in the refrigerator and use as soon as possible; this approach keeps meat very well up to six months, even longer. When frozen, crab keeps its form and flavor but loses a bit of its creaminess over time. 



Note: For signed copies of Scott Haugen’s popular book, Recreational Dungeness Crabbing, send a check for $12.00 (includes S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489. This book contains enlightening crabbing tips as well as how to best care for your catch, along with some great recipes.

Shore lunch. Just saying the words makes the mouth water and the stomach rumble.  All senses immediately become filled with fond memories of breathtaking rivers, calm lakes, endless stretches of ocean beaches, lush green foliage, clear blue waters and some of the best-tasting food, ever.

Face it, there is no easier or more enjoyable way to eat lunch after a good day of fishing, crabbing or clamming than taking time to prepare a fresh meal near the site of the catch.  Food gathered straight from the water needs little seasoning.  The freshness shines through and a little salt, pepper and maybe a slice of lemon is all that’s needed.

In addition to delectable eating, preparing for a shore lunch is easy. Possibilities only depend on how much room you have and where you are fishing or traveling.  Bring along a small gas grill or a BBQ with briquettes, a grill rack or a plank and you’re set. Toting a Dutch oven is another option. Then again, why not create your own setup like they do in Brazil?

In Fiji we’ve enjoyed fish wrapped in banana leaves and cooked underground. In Indonesia and Thailand, fish skewered on a stick and roasted over an open flame was delicious. In Africa, cooking fish on hot rocks along the edge of a campfire tastes great. It’s intriguing to see how small the world really is when it comes to cooking fish, outdoors. No matter the geography or the culture, fish is fish, and prepared on the shore is some of the best you’ll ever sink your teeth into.

This summer, whether hitting the river, lake or ocean, throw in a few cooking implements, some salt, pepper and maybe a basic rub. Then get ready to have fun and live off the land, instantly!

Note: For signed copies of Tiffany Haugen’s popular cookbook, Cooking Salmon & Steelhead, send a check for $25.00 to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit 
www.tiffanyhaugen.com.

With salmon season winding down in many rivers, now is a good time to explore other culinary wonders. With the recent surge in tuna fishing popularity up and down the West Coast, now is the perfect time to get after those hard-fighting, great-eating fish.

Tuna is a favorite at our house and we are blessed to get our share of fresh meat, along with plenty of extra to freeze, smoke and can. Canning has lost the popularity it once had in my parents’ and grandparents’ generations, but it is easy and the results are worth every bit of effort. Store-bought varieties can’t even compare to fresh canned tuna!

Tuna can be tricky to cook, however, and although the meat is nice and firm, take special care not to overcook it. Most tuna is safe to eat rare to medium-rare, but as is the case with red meat, everyone has a preference.

Grilling is an easy way to cook fish to any taste, but fish on a grill can get messy. The following recipes are alternatives to the standard “sear” that most tuna gets on the grill. Cooking on a plank or a wood wrap not only saves on clean-up, most importantly it keeps tuna steaks incredibly moist. Grill baskets of many styles can also be used, not only for marinated tuna chunks but for a variety of vegetables as well.

Following are two tuna recipes our family loves!

Tuna with Green Olive Cilantro Salsa
• 1/2 cup green olives, sliced
• 1/2 cup tomato, diced
• 1/4 cup fresh cilantro leaves
• 1/2 cup green onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Fresh ground black pepper

In a small bowl gently toss salsa ingredients. Place atop tuna steaks and grill or bake at 400º until desired doneness.

Tuna Kebabs
• 1/3 cup soy sauce
• 1/3 cup green onion, sliced
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh ginger, grated
• 3 cloves garlic, pureed

In a shallow bowl or sealable plastic baggie, add all marinade ingredients. Cut tuna in large chunks and marinate 30 minutes (marinade will accommodate up to 2 pounds of fish). Place tuna in kebab or grill basket with desired vegetables. Grill to desired doneness.

Note: For signed copies of Tiffany Haugen’s popular cookbook, Cooking Salmon & Steelhead, send a check for $25.00 to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com.

After four months of speaking engagements and sport shows, it’s nice to be settled back home, close to a river full of fish, and my smokers. It is a great time of year to go after fresh springers, summer steelhead and trout. If you’re still waiting for the season to kickoff, now is a good time to clean out the freezer and fire-up the smoker.

Of all the conversations I have with people on eating wild game and fish, smoking fish is the most commented on. We love our smoked salmon and steelhead but also enjoy smoking trout and many varieties of bottom fish. The following recipes have been tried with all types of fish, with great success. Bottom fish will smoke much faster due to its low oil content, so watch closely. Also, when smoking fish without the skin, lower the smoke temperature and check for doneness earlier.

After living in Southeast Asia, I can’t resist experimenting with Asian flavors. Following are two recipes that hit the spot with exotic flavors and both pair well with delicately smoked fish. Check my blog at www.tiffanyhaugen.com/blog for more Asian-inspired smoked-fish recipes.

Southeast Asian Style
• 3-7 pounds fish fillets, cut to desired sizes
• 1 1/2 quarts water
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup non-iodized salt
• 2 tablespoons sesame oil
• 1/3 cup soy sauce
• 1/3 cup rice vinegar
• 1/2 cup roasted sesame seeds
• 2 teaspoons minced garlic
• 3 tablespoons fresh ginger, sliced

Chinese 5-Spice
• 3-7 pounds fish fillets, cut to desired sizes (fillets 3/4” - 1” or small whole trout)
• 1 1/2 quarts water
• 1 cup white sugar
• 1/2 cup Morton’s Tender Quick
• 2 tablespoons Chinese 5-Spice
• 1/3 cup oyster sauce
• 1/3 cup soy sauce
• 1/4 cup rice vinegar

Brining & Smoking Instructions:
1. Mix the ingredients in a large bowl with a wire whisk until sugar is dissolved.
2. Submerge fish in brine, skin side down on the bottom layer, meat side down on the next layer. Repeat layering skin to skin, meat to meat.
3. Place a weighted plate on top of the fish to fully submerge all fillets.
4. Soak fish in brine 3-4 hours (2-3 hours if less than 3/4” fillets).
5. Place on racks and air dry until pellicle is formed, 1-3 hours.
6. Smoke to desired texture. Cooking time varies from 3-10 hours, depending on the smoker, volume of fish being smoked and outdoor conditions. Check frequently so as not to overcook.

Want your smoked fish faster?
You can “smoke-cook” fish that has been brined for smoking by simply turning up the heat on the smoker. “Smoke-cook” fish at 250º-350º with chips burning. “Smoke-cook” only until fish reaches 140º and it is ready to eat. With this method, you can skip step #5 as a pellicle does not need to form for “smoke-cooking.” “Smoke-cooked” fish is not considered preserved so eat it within 3 days.

Note: For signed copies of Tiffany Haugen’s popular cookbook, Smoking Salmon & Steelhead, send a check for $20.00 to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com.

It’s that time of year, trout season! When it comes to cooking, trout is a very versatile fish, quickly taking on flavors of rubs and marinades. Many people may find trout are too bland, but think of it as an opportunity to add flavor. Brines, rubs and sauces are great ways to add flavor to trout, but in my opinion, nothing beats campfire smoke. Hardwoods such as oak or maple, and fruit woods like apple or cherry will yield the best-flavored smoke.

Maybe the rich flavor stems from the fact that most of the time when we cook trout over a campfire they have been freshly caught. From the water to the fire, the sooner the better. Not really needing a recipe, I usually just grab whatever is at hand, stuffing the body cavity of the trout. Even if it’s just salt and pepper, campfire-cooked trout are delicious.

Trout can be pierced with a stick and roasted like a marshmallow, they can be secured to a wooden plank and propped up next to the fire, they can be grilled over the fire with a simple grill rack setup or, as we prefer, placed in a grill basket right over the heat source.

Leaving trout whole gives a layer of protection to the meat inside, so even if the skin is a bit charred, the meat will be cooked to perfection. Trout don’t need a lot of time, just test for doneness in the thickest part of the fish. It should lose the translucent look and flake in large chunks.

Campfire Trout 

• 4-6 whole trout, cleaned
• 1 bunch green onions
• 1 orange, lemon or lime
• Olive oil or cooking spray

Build up campfire so it has significant wood coals by the time you are ready to cook. Clean fish and remove heads if desired. Salt and pepper inside and outside of trout. Clean onions, discarding outer layer; if large, slice in half. Slice orange, lemon and/or lime, thinly. Divide stuffing ingredients among fish, stuffing body cavities full. Place on a well-lubricated (use oil or cooking spray) grill rack or grill basket.

To cook fish, keep grill rack or basket approximately 12” over hot wood coals. Depending on the size, trout should only take 10-15 minutes per side. To be sure they are done, cook to an internal temperature of 140º.

Note: For signed copies of Tiffany Haugen’s popular cookbook, Cooking Salmon & Steelhead, send a check for $25.00 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com.

Usually my inspiration for this column comes from the fish we are catching this time of year. This column however, came from an email I received through my website.  Jim, from Lewiston, Idaho, wrote asking me what the difference was between salts used for smoking fish.  A great question and one that I, myself, have pondered many times.

When Scott and I wrote our book, “Smoking Salmon & Steelhead,” we used recipes from many fish smoking “experts.”  These folks have been smoking fish for years and all had their favorite recipes to share. One necessary ingredient used in all smoked fish recipes is salt—the kind of salt however, varies greatly.

Whether it’s sea salt, kosher salt, canning & pickling salt, rock salt or a salt mixture like Morton Tender Quick or Sugar Cure, there is some form of salt in every smoking recipe. Although we have tested, and been satisfied with every smoking recipe in our book, rarely did we test recipes side-by-side under controlled conditions. It was time for some serious kitchen chemistry.

Using the same recipe and the “enough salt to float an egg” theory on the same batch of salmon. We found the strongest (quickest to brine with) is Morton Tender Quick. There are nitrates in Tender Quick that help the brining process go a little faster. With both smoking fish and meats, Tender Quick produces a moist, visually pleasing result.

If using plain salt we always use non-iodized or pickling and canning salt.  Non-iodized is less likely to give smoked foods an “off” flavor. Pickling and canning salt is nice because it is free from the anti-caking agents in plain table salt.  The test salmon was a bit on the dry side, so smoke time may need to be adjusted when using this salt.

If using kosher salt, add a little more. Roughly 1 cup of table salt is equal to 1 1/2 cups kosher salt (this varies due to the composition or flake size of kosher salt).  So usually you have to add a little more kosher salt to get the same result but be aware that different brands vary—always take notes.  Even with adding a bit more, we found our test fish to be less salty.

As far as rock salt is concerned, unless otherwise noted, rock salt is not considered a “food grade” salt. We have used it in some recipes with success but it is not recommended.

Once dissolved, most salts are the same and will have the same effect on foods, it is the additives to the different salts that make slight differences in the end product.

While the salt experiment didn’t bring an epiphany, it confirmed some basic facts about salts commonly used in smoking fish. Also, I can’t stress enough the need to take notes on ingredients used when smoking. When you bite into that moist morsel of smoked perfection, you want to know how to duplicate it!

Following is a recipe Scott grew up with, and is still a family favorite:

Dad’s Favorite Smoked Salmon & Steelhead

• (Up to 15 pounds of filleted salmon or steelhead, cut to desired size)
• 1 1/2 quarts water
• 2/3 cup Morton’s Tender Quick
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 3 teaspoons liquid hickory smoke
• 3 teaspoons liquid garlic
• Black pepper to taste

Instructions

1. Mix the above ingredients in a large bowl with a wire whisk until sugar is dissolved.  
2. Add enough pepper to “gray” the water or to your taste.
3. Submerge fish in brine, skin side down on the bottom layer, meat side down on the next layer.  Repeat layering skin to skin, meat to meat.
4. Place a weighted plate on top of the fish to fully submerge fillets.
5. Soak fish in brine 3 1/2 hours.
6. Place on racks and air dry 1-2 hours, or until a firm pellicle forms.
7. Smoke 5 to 8 hours, depending on smoker brand, volume of meat and outside temperature.

Note: For signed copies of Tiffany Haugen’s popular cookbook, Smoking Salmon & Steelhead, send a check for $20.00 to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com. This and other cooking titles can also be ordered from Frank Amato Publications.

When the holiday season rolls around, I find myself frantically scurrying to develop yummy recipes to serve at various social gatherings we’ll be attending. Appetizers are always fun and with a few tweaks in preparation, can be altered to fit many tastes.
    I like to experiment but I also like trying to perfect “tried-and-true” recipes. When I want to change things up a bit, I serve several dipping sauces or tweak a few ingredients to change-up the flavors.  
    Not knowing if I will have fresh fish on hand, I try to find recipes that will work well with previously frozen, canned or leftover cooked fish. These Trout Cakes can easily be turned into Salmon Cakes, Steelhead Cakes, Tuna Cakes or Crab Cakes. The recipe will also double or triple easily.
    Note: For signed copies of Tiffany Haugen’s popular cookbooks, Plank Cooking; Cooking Salmon & Steelhead; Smoking Salmon & Steelhead, visit www.tiffanyhaugen.com. These and other titles can also be ordered from Frank Amato Publications. For sauce recipes, please visit my blog at www.tiffanyhaugen.com/blog.

Trout Cakes with Curry Dipping Sauce
• 1 cup cooked trout (deboned & flaked)
• 1 slice bread
• 1/4 cup milk
• 1 egg, slightly beaten
• 1 tablespoon mayonnaise
• 2 teaspoons Worcestershire Sauce
• Lime or lemon for garnish
• 1-2 tablespoons olive oil (for frying)
   
In a medium bowl, soak bread in milk until soft.  Using a fork, mash bread up until no lumps remain. Add egg, mayo and Worcestershire and mix until combined. Add any additional ingredients at this time. Add fish last and mix gently.
    Form into patties; bite-sized (make 10-12), slider-sized (make 6-8), burger sized (make 4).
    Heat oil in a skillet over medium-high heat.  Fry 2-4 minutes until golden and carefully flip, browning on the other side. Serve immediately with a slice of lemon or lime and Curry Dipping Sauce.

Curry Dipping Sauce
• 1/2 cup plain Greek yogurt  
• 1 teaspoon curry powder
• 2 tablespoons fresh cilantro, finely chopped
• Salt and white pepper to taste
   
In a small bowl, mix all ingredients until thoroughly combined. (Recipe Note: Plain yogurt, full to non-fat, will work in place of the Greek yogurt. Greek yogurt is thicker and usually higher in protein than plain yogurt.)
   
Recipe Variations
Christmas Trout Cakes—Add 1/4 cup minced red & green peppers or 2 tablespoons diced green olives with pimentos.  Serve with Honey Dijon Sauce.
Asian Trout Cakes—Add 1 tablespoon fresh ginger & 1/4 cup chopped scallions or chives & 1 teaspoon sambal (hot pepper sauce).  Serve with Sambal Mayo Sauce.
Traditional Trout Cakes—Substitute Worcestershire sauce with Old Bay Seasoning and add 2 tablespoons parsley.  Serve with Lemon Dill Sauce.

There is never a bad time to plank cook salmon and steelhead. Be it fresh or previously frozen fish, plank cooking adds great flavor, keeps fish incredibly moist and makes for very easy clean up. One of the benefits of plank cooking is that food can be served right off the plank. Also, when using single-serving-sized planks for a crowd, salmon can be flavored in multiple ways, accommodating many palates.

If you are looking for a tasty, novel idea for a holiday get -together, bring out the planks. Fish can be plank cooked in the oven or out on the grill. The smoke flavor is deeper when cooked on the grill but the presentation is impressive with either method.

Whip up a few toppings or just go to your spice rack and put a variety of things out. Let guests individualize their piece of fish with whatever flavors they desire. Write names on the planks with a pencil and get them on the grill (or in the oven.)

Note: Looking for the perfect Christmas gift? You can order signed copies of Tiffany Haugen’s popular cookbooks, Plank Cooking; Cooking Salmon & Steelhead; Smoking Salmon & Steelhead, and more, at www.tiffanyhaugen.com. These and other titles can also be ordered from Frank Amato Publications.

Recipe Suggestions (pictured)
• Garlic + chives + parsley + butter
• Garlic Gourmet Bacon Hickory Rub
• Sliced oranges + olive oil drizzle
• Feta cheese dressing + chopped black olives
• Harissa (Tunisian Chili Spice Mixture)

Plank Preparation
• Step 1: Soak plank in water or suggested liquid, minimum 1 hour, maximum 24 hours.
• Step 2: Preheat plank on grill at medium heat 5 minutes, or in a 350º oven 10 minutes.
• Step 3: Brush a light coating of olive oil onto cooking side of board.

Plank Cooking Options
GRILL (DIRECT HEAT): Use the lowest setting on a gas grill or low charcoal heat. Place plank with food directly over the heat source. Cook with the lid closed so smoke surrounds food and infuses flavor. Plank should reach heavy smoke in 15-20 minutes. When plank begins to smoke, check often-—use spray bottle filled with water to extinguish any flame on the plank. This method promotes a heavy smoke flavor.

GRILL (INDIRECT HEAT): Use a medium setting on a gas grill. If using charcoal, pile coals to one side. Place plank opposite the heat source. Cook with lid closed so smoke surrounds food and infuses flavor. Plank should begin to smoke after 15-20 minutes. The plank should not catch fire using this method. Cooking time increases due to the lower temperature. This method promotes a light smoke flavor.

OVEN: Preheat oven and board to 350º or as stated in recipe. Place plank with food, directly on oven rack. Position a foil-lined baking sheet on the rack below the plank to catch any drippings. This method infuses a light smoke essence into food. Planks can be reused.

WARNING: Planks can be placed close together in the oven but if grilling, make sure there is at least 1” between planks for air circulation. When cooking, never leave planks unattended. Avoid repeatedly opening grill cover as this can cause flare-ups and lost heat. When opening grill, take caution not to inhale or stand in direct smoke.

With a lengthy season, trout is served often at our house. They are great fresh, but also freeze well. Cleaned and placed in a sealable freezer bag, we freeze them 2, 4 or 6 fish in a bag. Trout makes an extremely healthy, “go-to,” fast meal for the family or for a large gathering.
    Grilled, fried, smoked or baked, stuffing the cavity of the trout with some kind of filling, dressing or seasoning adds flavor and interest to the fish. I can’t seem to help myself as that space is just a natural fit for interesting things I have on hand.
    This recipe came about when my garden overflowed with jalapeno peppers. After making several batches of salsa, roasting and freezing the peppers, I decided to make a few batches of pepper jelly. One of our favorite, easy appetizers is pepper jelly over a brick of cream cheese served with crackers. This appetizer also makes a great filling for pan-fried trout.
    Easily adaptable if cooking one or twenty fish, just reduce or increase ingredients. Also try with half pounders, small steelhead or jack salmon.
    For my pepper jelly recipe, visit my blog at www.tiffanyhaugen.com/blog. Another variation is to smoke the trout and serve along with pepper jelly and cream cheese on crackers.
   
    Cornmeal-Crusted Pepper Jelly Stuffed Trout
    • 6-8 trout
    • 1 8-ounce brick cream cheese, softened
    • 1/2 cup pepper jelly (purchased or home-made)
    • 1/3 cup cornmeal
    • 1/3 cup whole wheat flour
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 2 tablespoons butter
   
    Clean fish, removing heads and tails if desired. In a shallow dish or pie pan, mix cornmeal, flour and spices.  Lightly salt the inside cavity of the trout.  Stuff each trout with 1-2 tablespoons cream cheese and 1 tablespoon pepper jelly.  Close cavity and roll trout in cornmeal mixture. 
    Heat a griddle or large frying pan on medium-high heat.  Melt butter and add olive oil to pan.  Fry fish carefully 3-5 minutes, turn heat to medium and turn fish over.  Cook an additional 3-5 minutes or until fish tests done.
   
    Note:  For signed copies of Tiffany & Scott Haugen’s popular book, Cooking Salmon & Steelhead, send a check for $24.95 (free S&H), to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com.

This is the time of year the pots on our back porch are full of fresh, fabulous produce. Our garden, as well as those of neighbors, are also bursting with flavorful, nutritious life. To the question, “Could you use a few more tomatoes?” I always enthusiastically answer, “Yes!”

Tomatoes take on many flavors depending on how they are prepared. Although nothing beats a fresh tomato salsa, slow-roasted tomatoes take a close second. Not only is it the easiest thing to do with an excess of tomatoes, but the benefits can last for months (the sauce freezes beautifully).

Another plus, the smell of roasting tomatoes, onions and garlic fill the house with a heavenly aroma—especially if you throw a cedar plank on the top rack.

Slow-Roasted Tomato Sauce

• 3-5 pounds tomatoes (any size or variety will work)
• 1 large onion, sliced
• 5-10 cloves garlic
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 3 tablespoons olive oil
• 1 cup fresh basil, optional


Place onions and garlic in the bottom of a 9” x 11” casserole pan. Clean and halve tomatoes and put on top of the onions. Add salt, pepper and oil. Place in a 350º oven and roast 1 hour. Stir mixture and reduce temperature to 300º. Continue roasting until most of the liquid has evaporated, check every 20 minutes. The longer tomatoes roast, the sweeter they become.

Serve as is if you like a lot of texture in your sauce or use a stand or hand blender to puree mixture. Add fresh basil if desired.

Saucy Parmesan Fish

Try with salmon, steelhead, trout or a favorite bottom fish. Serve warm Slow-Roasted Tomato Sauce over grilled fish or cover fish with cooled sauce before baking. Sprinkle liberally with parmesan cheese before or after cooking.

Note: For signed copies of Tiffany & Scott Haugen’s popular book, Cooking Salmon & Steelhead, send a check for $24.95 (free S&H), to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com.

Being on the water all day is no excuse to eat junk food. Many pre-packaged foods may be easier to buy and consume, but eventually they take their toll on our health. Fishing, especially during the hottest days of summer, is an active sport requiring your body to be kept properly nourished and hydrated. Next time you plan a day on the water, bring along some healthy, home-made snacks sure to keep your energy up and your empty calories down.

These recipes from my latest book, The Power of Flour: Cooking with Non-traditional Flours, were developed to replace nutrient-deficient ingredients with better alternatives. My motivation is trying to get extra fiber and protein into the diets of my kids and my on-the-go hunter/fisher husband. It’s working; they all prefer my creations to those that come in a shiny wrapper!

Note: For signed copies of Tiffany Haugen’s popular, healthy cookbook, The Power of Flour, send a check for $19.95 (free S&H), to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com. 

Power Balls

The combination of ingredients in these power-packed snacks are endless. It is an easy recipe to experiment on with many types of flours. To make your own almond or hazelnut flour, simply process in a food processor or mini-chopper until nuts are coarsely ground. Kids love to help make these and once baked the treats travel and keep well.

• 1 cup honey or agave nectar

• 1 cup nut butter (peanut, cashew or almond)

• 1 cup powdered milk or whey protein powder

• 1/2 cup coconut flour or cocoa powder

• 1 cup brown rice flour, oat or barley flour

• 1/2 cup rolled oats, spelt, barley, triticale or wheat

• 1/2 cup wheat germ or flax meal

• 1/2 cup almond or hazelnut meal/flour

• 1 cup dried cranberries and/or raisins, chopped 

Using a standing mixer or food processor, combine all ingredients until mixture forms a ball. Form into desired sizes, no larger than 1” in diameter. Roll in additional almond or hazelnut meal/flour if desired. Power Balls can be eaten as is, making a chewier, stickier treat or bake 5-6 minutes at 325º to firm them up.

Sweetie Pie, Honey Bunches

This recipe didn’t even make it to press before it was handed out to several friends. Not only are these snacks 100% whole grain and natural, they are an inexpensive alternative to prepackaged snacks. 

• 3 cups rolled oats, wheat, barley, triticale or spelt

• 1 cup coconut (sweetened or unsweetened)

• 1 cup almond or hazelnut meal/flour

• 1/2 cup amaranth or quinoa flour (whole wheat can be substituted) 

In a heavy saucepan combine:

• 1 cup butter or 2/3 cup olive oil

• 1 1/2 cups honey or agave nectar

• 1 teaspoon vanilla 

In a large mixing bowl mix dry ingredients. In a heavy saucepan, combine butter, honey and vanilla. Bring mixture to a boil, remove from heat and pour over dry ingredients. Drop by spoonfuls into greased mini-muffin tins. For a crunchy treat bake at 350º, 10 minutes. For a chewy treat, bake at 250º, 20 minutes. These can also be pressed into a greased 9” x 13” pan. Increase baking time 5-10 minutes. Slice while warm with a sharp knife.

Recently, I visited the Oregon Lox Company near my home in the Willamette Valley. After an impressive tour (and much envy over the giant flash-freezers, super-size smokers and the amazing vacuum sealers...I want, I want, I want!) I tasted some of the most delicious lox I have ever had the pleasure to eat. On my way home with my cooler full, I had to stop for fresh bagels and cream cheese just so I could wake up and pretend to have breakfast in New York. Not realizing I would be fighting my children for the stuff, I just didn’t get my fill. I knew the time had come to make my own gravlax.

It may sound intimidating but making gravlax is very easy. It’s a simple cold-curing process with no special equipment needed. And for those that don’t enjoy the final texture of lox, it doesn’t have to be eaten right out of the refrigerator. Adding gravlax, sliced or chopped, to pasta, eggs, pizza and dips is an easy protein source for a quick, healthy and super-flavorful meal. This is one of my husband’s, and both of my boys’, favorite recipes!

Herbed Gravlax
• 2 matching salmon or steelhead fillets (about 2 pounds per fillet)
• 1/4 cup pickling and canning salt or kosher salt
• 1/4 cup white sugar
• 1 tablespoon freshly ground black pepper

Herbs of choice
• 4 fresh dill sprigs
• 4 fresh rosemary sprigs
• 6 sprigs flat-leafed parsley
• 2 sprigs fresh thyme
• 1/2 cup basil leaves
• 1 tablespoon fennel seeds
• 10 sprigs of chives

Cut a section of a whole fish that can be matched to fit on top of each other for this method of preservation. Lay one fillet, skin side down, in a glass baking dish. Sprinkle half of the salt, sugar, pepper mixture over fillet. Lay all of the herbs on top of fillet. Sprinkle the remaining salt, sugar and pepper mixture over the second fillet. Place the second fillet atop the first fillet—the thicker section on top of the thinner section—sandwiching the herbs between the two. Cover with plastic wrap and weigh down with a heavy object. We use a lead ingot for a weight as it fits well in the refrigerator. Turn the “fish sandwich” every 12 hours for 48 hours. After fish has cured, slice meat diagonally off skin.

Note: For signed copies of Tiffany & Scott Haugen’s popular book, Cooking Salmon & Steelhead, send a check for $24.95 (free S&H), to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com. Mention you saw this in STS and ask to receive a FREE 45-minute spring salmon fishing DVD, a $15.00 value!