Recipe - House Smoked Salmon On Spinach With Chestnuts And Shiitakes

One half cup Alder wood chips
1 One half pound Salmon fillet
1 cup Whole peeled chestnuts
One half pound Small shiitake mushrooms;
wiped clean and cut
; into 1/2inch
; pieces
2 tablespoon Butter
3 tablespoon Soy sauce
1 One half pound Spinach washed and the stems
trimmed to
; 1inch

To smoke the salmon heat the woodchips in the smoker over a medium heat
until the smoke turns gray. Salt the salmon and add it to the smoker, cover
the smoker, turn down the heat to medium and cook the salmon for twelve
minutes, turn the salmon over and cook on the other side until the fish is
opaque (approximately 10 minutes) and cooked but still moist.

While the salmon is cooking, bring the chestnuts to a boil in salted water
to cover, simmer for 7 to 10 minutes until tender when pierced with a
knife. Drain and reserve the chestnuts. In a medium saute pan over high
heat cook the shiitake mushrooms in the butter and soy sauce. When the
mushrooms are soft add the washed spinach leaves, cover the pot and let the
leaves wilt for one minute. Remove the cover. The spinach should be bright
green and wilted fold in the chestnuts and taste for seasoning.

Remove the salmon from the smoker when it is cooked and serve it on the
spinach.

Yield: 4