What do you do with leftover Salmon….. I know, how often does that happen?! BUT, if you do, this is a recipe you are going to want to make. Hands down one of the best things we’ve made in a while! Hold on to your hats, let’s get it going!!!
6-8 oz Smoked Salmon
1 package Cream Cheese
¼ cup Fontina Cheese
¾ cup Smoked Gruyere (separate into ¼ and ½ cup)
1 tbsp Chives – Diced
½ tsp Dried Dill
1 Shallot – Fine Dice
1 tbsp Hot Sauce
4 Portobello Mushrooms – Stem removed and Gills cleaned out
Garnish with Chives
- Start your Bradley Smoker with Alder pucks and bring to 300F (148.9C). While the smoker is preheating, mix all of your ingredients (except for the ½ cup of reserved Gruyere) together in a bowl. Divide into 4 amounts and spoon into the hollowed-out Portobellos. Use your hand to pack it into the mushroom. Top each Mushroom with the reserved cheese and place a small chunk of the smoked salmon on top of it all.
- Once the smoker is to temp, place the mushrooms on a wire rack and send it into the smoke. Cook for 40 min till mushrooms are tender and the cheese is melty. Remove from the smoker and allow to rest for a minute. Top with Chives and serve with a nice green salad and peas!
Recipe by: Cory Walby – Saturday night test kitchen