Hot smoked sockeye, crème fraiche, potato latke
One of Davis’ hobbies is hot smoking fish – particularly the local salmon and trout, or even black cod. He first brines the fish for a day in an aromatic mixture of salt, sugar, bay leaves, cloves, and other herbs before smoking it over Applewood chips in his hot smoker.
“I tend to smoke a lot of sockeyem,” he said. “It’s plentiful, less expensive, and also holds up really well, being leaner.”
An example of the dishes he’ll prepare with the smoked fish is a rillette with minced onion, sieved egg, chives, and crostini. Or, for a recent sockeye smoke, he served it perched on a potato latke with crème fraiche and sweet pickled onion.
“It makes a great hash for brunch too,” said Davis, who prepares a Sunday brunch each week for keen fly fishers returning from a morning’s activities – or those heading up river.
Photo courtesy of the Canyon River Grill
