Smoked Salmon Ravioli

For a competition that we did back in April there was a salmon category.  Salmon was provided and it was anything goes.  Decided to try my hand at smoked salmon ravioli and see how things went. 

Anyways started by smoking the salmon.  Went with a hot smoke.  Brined the salmon in a simple salt and sugar brine, no added flavors for an hour.  Cooked with pear wood for about an hour, starting around 125 degrees and building up to 350.  Tossed it on beside a few racks of ribs we were making for a wee snack! 

 While the salmon was cooking we made some fresh pasta and rolled out a few sheets, it was a very simple semolina and water dough.  Basically just adding water to semolina until it would hold together and then kneading the dough until smooth.

 The salmon coming out of the smoker

 Chopped and deboned, then mixed with an egg as well as some heavy cream and a pile of fresh chives

 Put the rolled out pasta sheet into the mold and added the smoked salmon filling

 And here's our ravioli!

 After a quk boil we sauteed them in butter and a tough of oil, since the coals were so hot

 Now time for the sauce, mushrooms, garlic, and onions cooked down in heavy cream with more chives and a few grape tomatoes to add a little color!

 All finished and ready to be presented topped with a little Italian Flat Leaf Parsley

The dish came ut perfect just as we were after.  We didn't do as well as we hoped, we did get a call, I believe 5th place out of the 30 so still good enough I suppose!  We did do better in Chili, 2nd place!  A good day and good eats for us, even if we didn't win!