Smoked Salmon & Alaskan Pollock Enchiladas
Ingredients:
16oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked
16oz fresh pollock filles, patted dry
3 poblano peppers
1 large onion, roughly chopped
1-1/2 pounds tomatillos, husks and stems removed
2 serrano peppers, stems removed
3 medium cloves garlic, peeled
2 cups chicken stock (homemade or store bought)
1 cup loosely packed cilantro, plus chopped cilantro for garnish
Salt & Pepper to taste
16 soft corn tortillas
8oz shredded pepperjack cheese, divided
1 cup crema (or sub 3/4 cup sour cream whisked with 1/4 milk and 1 teaspoon salt)
Procedure:
Adjust broiler rack to 8 inches below heating element, then turn oven to broil on high.
On a foil lined sheet pan, add poblanos, onion, tomatillos, Serranos, and garlic.
Broil the vegetables for about 10-12 minutes, turning ever 3 minutes or so, until they are lightly charred and softened.
Transfer the tomatillos and Serranos to a bowl and continue broiling the other vegetables until the poblanos are charred on all sides, about 2 minutes longer.
Transfer the poblanos to a separate bowl and cover tightly with foil.
Continue broiling the remaining vegetables until the onion and garlic are charred and softened, about 5 more minutes.
Transfer them to the bowl with the tomatillos along with any juices and set aside.
Using an oven mitt, move the oven rack to middle position and turn the heat down to 375F.
Add chicken stock to the bowl with the poblanos, then peel the poblanos while submerged in the chicken stock.
Put the flesh of the poblano peppers into the bowl with the tomatillos, then strain the stock through a fine mesh sieve into the bowl of the tomatillos and peppers.
Discard the skins and seeds, then add cilantro to the tomatillo mixture.
Transfer the tomatillo mixture to a Dutch oven, then use an immersion blender to puree the mixture to a chunky sauce (can use a regular blender to do this in stages).
Season the mixture with salt and pepper, then bring the mixture to a simmer over medium low heat.
Season the pollock fillets with salt and pepper, then add them to the sauce.
Cover the Dutch oven mostly (leave a gap), and simmer for 10 minutes.
While the fish is simmering, wrap tortillas in aluminum foil and place them in the oven for about 10 minutes to warm them up. Do not leave them in the oven longer than 10 minutes.
Add the smoked salmon to a large bowl, then using a slotted spatula or spoon, remove the pollock fillets and add them to the smoked salmon.
Flake the pollock and mix with the smoked salmon, then add 1 cup of the sauce, half of the cheese, and half of the crema.
Stir to combine, then season with salt and pepper to taste.
Remove the tortillas from the oven and unwrap the foil.
Spread one-third of the sauce on the bottom of a 9 x 13 inch baking dish.
Dip each tortilla into the remaining sauce and stack on a cutting board.
Using one tortilla at a time, place 2 tablespoons of seafood mixture in a line down the center of the tortilla.
Roll up the tortilla tightly, then place in the baking dish seam side down.
Repeat with all the tortillas until all the filling is used up (should be a tight fit in the baking dish).
Spoon the remaining sauce over the tortillas, then spread the remaining cheese over the top.
Cover with aluminum foil and bake for 10 minutes.
Remove the foil and continue baking for 10 minutes more, or until the cheese is lightly browned and the sauce is bubbling.
Remove from oven, drizzle with remaining crema, then serve immediately.
Make Ahead:
This dish can be made ahead by following all the steps up until baking the enchiladas in the oven. Simply thaw the enchiladas (if frozen), then lower the oven temperature to 300F, then bake for 20 minutes, or until warmed through, then increase the heat to 375F and brown the cheese to finish for another 10 minutes. It needs to reach an internal temperature of 165F if you're heating the dish from cold in the oven or freezer.
