Smoked Kokanee Fillets with 'Dirty' Potato Salad

Tonight we were blessed with some Kokanee fillets from a friend who spent the weekend fishing in a tournament.  Lucky us!

It didn't take long for Brownie to fire up the charcoal!  Keep in mind, these are smoked on the BBQ, not grilled. The fish just wouldn't have paired with the 'dirty' potato salad if it hadn't been smoked.

So here it is for approximately 2 servings:

Ingredients:

• 4 cups chopped potatoes (as you wish)
• 2 Tablespoons olive oil
• 2 cloves minced garlic
• Salt
• Pepper
• 3 sprigs fresh Thyme
• 1 pad salted butter 
• 1 cup Tzatziki (our recipe here)
• Chopped green onion
• 4 - 6 Smoked Kokanee Fillets
• 3 tablespoons raw honey
• 2 Tablespoons whole grain mustard
• 1 Tablespoon horseradish mustard

Directions:

• Toss chopped potatoes with olive oil, garlic, thyme, salt and pepper to taste
• Place potatoes in tin foil - before sealing, put pad of butter on top of potatoes
• Place on the grill over medium/high heat or in the oven at 400 until fork tender
• Put honey in a microwave-safe bowl and microwave just enough to warm it
• Mix mustards with honey and whisk with a fork until a sauce forms
• Toss cooked potatoes with Tzatziki until coated
• Put 1/2 of potatoes on each plate
• Place fillets over potato salad
• Sprinkle with chopped green onion
• Drizzle desired amount of honey/mustard sauce over your creation

Enjoy!   The spice rub combines nicely with the honey/mustard mixture to give you that tangy Barbecue taste. A sophisticated spin on BBQ and potato salad!

Now go fishing so you can whip this up!

Jen's Tzatziki

This is just a quick instructional blog for how I put together my tzatziki.  I'm the sauce queen in this house and Brownie is in love with this.

First let me say that the measurements below are approximate - which is why I took pictures of my ingredients in my hands below so you could see about how much I actually used :-) Do what tastes good to you!




Ingredients:

• 1 medium cucumber
• 1 Pint or so of plain Greek yogurt (I used 3 tubs of what is pictured, which gave me a bit more than a pint)
• 4-5 cloves fresh garlic
• 2 Tablespoons chopped fresh dill
• 2 Tablespoons finely chopped red onion
• 1 Tablespoon white wine vinegar
• 1 TeaspoonSalt
• a few grinds of fresh ground Pepper
• 1 Tablespoon Lemon juice (I used lime) 

Directions:

• Remove seeds from cucumber by slicing length-wise and using a spoon to scrape out the center until the seeds are gone.
• Grate cucumber (with peel on) into a colander and sprinkle with salt, toss, sprinkle a bit more salt
• Let cucumber sit for 5 minutes in a clean sink to drain
• Using your hands, squeeze the cucumber to remove as much excess water as you can.  You can see in the pictures to the right how much it reduces in size, but this will keep your tzatziki from being watery and separating.
•  Place drained cucumber in a mixing bowl and add all other ingredients and mix together!
• Let sauce sit in the refrigerator for an hour or two before serving to let the flavors mingle. Taste before serving and adjust garlic, salt and pepper to your liking.

This is amazing with anything, really.  Dipping fresh vegetables especially!  I used this spread on my Rosemary Chicken Salad Pitas and we are plotting a Gyro experiment with it as well :-)  Enjoy!