Cooking your Catch
12 oz. Kokanee -cook and crumbled
2 Green onions or 4 T. Red onion chopped fine
3 T. Dijon mustard
2 t. Worcestershire sauce
2 t. Lime juice
¾ t. Kosher salt
3 Large eggs
1 C. Panko bread crumbs
6 Fresh Basil Leaves - chopped fine
Add 12 oz. of cooked Kokanee to a 5 quart mixing bowl and flake or crumble by hand.
Place all ingredients in 5 quart mixing bowl and mix by hand well to combine.
Divide into 6 equal portions and press into egg ring to shape.
Coat both sides with panko bread crumbs and let rest in the refrigerator for 20 mins.
Sauté in extra virgin olive oil until golden brown, drain on paper towels to remove excess oil.
Serve with Dijon tarter and enjoy.
1 ½ C. Mayonnaise
3 T Dijon Mustard
1 T Dill Weed
1 t. Smoked Paprika
1 t. Celery seeds
1/3 C. Chopped Dill Pickles
1/3 C. Chopped Red Onions
Mix all ingredients in small mixing bowl, let stand 30 minutes for flavors to come together.
5 C. (2 lbs.) C & H Dark Brown Sugar
(remember that this is KOKANEE , DO NOT go cheap on the ingredients!)
1/2 C. Kosher Salt
1 Large 16 OZ. can Frozen Apple Juice Concentrate
1/2 C. Soy Sauce (Kikkoman)
1/2 C. White Wine
5 Cloves Pressed Garlic (DO NOT slice or chop, DO NOT substitute granulated garlic. REMEMBER THIS IS KOKANEE... if you want the best, USE the best!)
Zest of one lemon (optional)
Combine all ingredients and stir until the salt and brown sugar are fully dissolved.
Place Kokanee in a 3 gallon bucket and pour the brine over your fish.
Now rotate the bucket slowly and gently to distribute the brine, about 1 min. Refrigerate, & Rotate every 4-6 hours.
Brine for a minimum of 24 hours.
Drain fish. Rinse fish with water and pat dry with paper towels ( just lay the fish out on smoking racks then lay paper towels down on the fish to absorb the moisture. Stack your racks if necessary. When done, remove paper towels and place fish racks in smoker with the door open. Dry fish with a fan for 1 hour to set a nice seal on the fish. Do not skip this process! If you need more time, take the day off from work !
Smoke with 3 pans of Alder for a stronger smoke finish or Hickory for a mellower smoke finish I use Alder on all my fish. 1 pan an hour, check for doneness after 3 hours. Skin should just peel away from fish. It may take up to 5 hours at 140 degrees.
Enjoy the Kokanee Kandy, and what you can't enjoy right now, vacuum pack and freeze for later.