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( Wisconsin D.N.R.)

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1/2 lb smoked trout, skinned and boned
4 Tbls. Unsalted butter, cut into tablespoons and softened to room temperature
1 Tbls. Half and half
2 hard-cooked egg yolks, sieved
2 tsp. Minced fresh dill salt and pepper to taste

Transfer the trout butter to a small bowl and add the egg yolks, stirring until well blended, mix in the dill and season with salt and pepper. Spoon into a 1-cup crock and refrigerate, cover for up to 3 days remove from the refrigerator about 20 minutes before serving.

3/4 cup fresh apple cider
6 Tbls. Soy sauce
2 Tbls. Unsalted butter
1 large garlic clove crushed through a press
2 Salmon Fillets 2 1/2 to 3 lbs each of 4 to 5 lbs salmon steaks, but about 1 inch thick.
Sprig of fresh parsley or coriander and lemon slices, for garnish.

1.) In a small non corrodible saucepan, combine the cider and soy sauce. Bring to a boil over high heat, reduce the heat to moderate and simmer for 3 minutes. Add the butter and garlic and continue cooking, stirring occasionally until the liquid thickens enough to coat the back of the spoon, above 20 minutes. Remove the marinade from the heat. Let cool to room temperature.

2.) Pat the salmon fillets dry and place them skin-side down on the rack. Brush the marinade evenly over the salmon. Let stand at room temperature fro 30 minutes.

3.) To cook salmon outdoors: light grill. When the coals are hot, oil the rack and place the salmon skin side down on the grill. Tent with aluminum foil and bake until the flesh is still slightly translucent in the thickest part, roughly 15 to 20 minutes depending, on the heat of the grill. You can turn the fish once during cooking, but you run the risk of breaking the fillet.

4.) To cook the salmon indoors: preheat the boiler. Place the salmon, skin side down, on a well-oiled broiler rack and broil about 6 inches from the heat until the top is glazed and the fish is still slightly translucent in the center, 12 to 15 minutes. Serve garnished with parsley and lemon slices.

2 English muffins, split
2 Tbls. Unsalted butter
4 Eggs
1/4 tsp. Salt
Pinch of pepper
2 oz or about a half of cup, skinned and boned smoked fish, break up into small chunks
1/4 tsp. Paprika
1 Scallion Green part only thinly sliced

1.) Toast the muffins and butter them lightly if you wish. Keep them warm in a very low over while you prepare the scrambled eggs.

2.) In a small bowl, beat the eggs with the salt and pepper. Melt the butter in the top of a double boiler over simmering water, add the eggs and cook them stirring frequently with a wooden spoon, until they are a creamy consistency, about 8 minutes.

3.) Divide the trout among the muffin halves: Spoon the scramble eggs over the trout, sprinkle the paprika over the eggs and top with the scallions.

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