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Smoked Salmon Scrapple

You can substitute other types of hot-smoked fish for the salmon, such as trout or whitefish. Hot-smoked salmon is available in specialty stores and gourmet markets.

4 cups water
1 cup yellow cornmeal
2 tablespoons finely chopped fresh thyme
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 pound hot-smoked salmon, skin removed and flaked
2 tablespoons butter, plus more for sauteing

Combine 1 cup of cold water and the cornmeal in a medium saucepan. Bring the remaining 3 cups of water to a boil and blend into the cornmeal mixture. Add the thyme, salt, and pepper. Cook the mixture over low heat for 20 minutes, stirring often with a wooden spoon. You can keep the mixture from wildly sputtering by leaving the spoon in the cornmeal between stirs.

Turn off the heat and stir in the salmon and the 2 tablespoons of butter. Pour the mixture into a 1-quart loaf pan rinsed with cold water. Let cool, cover with plastic wrap, and refrigerate overnight.

Cut the loaf into 1/2-inch-thick slices. Melt some butter (about 1 tablespoon per 4 slices of scrapple) in a large nonstick skillet over medium-low heat. Add the scrapple and saute for several minutes on each side, or until the outsides are golden and crisp.

Makes 12 slices.

By Victoria Abbott Riccardi, Globe Correspondent

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