ALDER-SMOKED SALMON (HOT SMOKING METHOD)
LOW-FAT POTATOES ANNA
1 pound salmon filet, skin removed
3 tablespoons alder dust
4 small red or white new potatoes
8 ounces plain yogurt (Greek preferred)
Preheat a wok or deep skillet with a tightly-fitting lid for 10 minutes over medium heat. Make a double-thicknes circle of aluminum foil to cover the bottom of the pan. Select a rack to place over the layers of chips and foil. Spray the rack lightly with oil.
Remove the pin bones from the filet if necessary. Cut the salmon into 2 equally thick slices on a long sloping, diagonal. Cut each of these in half crosswise. The result will be 4 pieces of equal size the minimal thickness.
Spoon the wood chips into the hot pan. Cover with aluminum foil. Place the rack in the pan and space the salmon filets on the rack equidistant from each other. Cover the pan tightly and smoke for 20 minutes.
Peel potatoes and soak in cold water while preheating the oven to 425 degrees. Spray oil a oven bake sheet
Remove and wipe dry each potato and thinly slice it on the V-slicer. Take the pile of slices from each successive potato and fan each into a circle of overlapping slices on the sheet. Spray with oil and bake for 10 minutes, turning the potato circles once after 5 minutes.
Slide the roasted potato circles onto warm plates. Top with a freshly smoked piece of salmon and a dollop of yogurt.