Smoked Salmon Dip
Curing the salmon:
1 filet of salmon (I prefer wild caught)
1 cup brown sugar
1/2 cup kosher salt
1 bunch fresh dill
1 Tbsp fresh cracked pepper
Mix the seasonings and place in a long dish
Place the salmon meat side down on the seasoning
Cover the salmon with clear wrap
Place a dish over the clear wrap and add some weight to the dish
Place in the refrigerator for three days
Smoking the Salmon:
Remove the seasoning and rinse the salmon well
Store in the refrigerator uncovered for 6 hours or overnight to dry
Cold smoke the salmon for 1-2 hours
I use an Amaze-n-tube with apple pellets
The spread:
Filet the salmon (discard skin) and chop
Add:
2 Tbsp fine chopped red onion
2 hard boiled eggs chopped
2 Tbsp capers
8 oz softened cream cheese
Cracked black pepper to taste
Can also skip the salmon prep, buy some smoked salmon and adjust the quantities to your taste but that is cheating
Great as an “apeteaser” but don’t tell Boudreaux and Marie I made this. I’m concerned for their safety because they turn in my driveway on two wheels when they hear I made it.
Smoked Salmon
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Smoked Salmon
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Re: Smoked Salmon
If you cook it I know it's good
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Re: Smoked Salmon
I gotta say "RESPECT".... that's a lot of work and I can imagine it's worth it.
I'd be curious how you might serve the smoke salmon by itself rather than in the dip.
I'll be keeping the recipe handy for when I get adventurous (and my amazingtube shows up) and some extra time on my hands.
Great job, sir!!!
I'd be curious how you might serve the smoke salmon by itself rather than in the dip.
I'll be keeping the recipe handy for when I get adventurous (and my amazingtube shows up) and some extra time on my hands.
Great job, sir!!!
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- egghead
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Re: Smoked Salmon
txsmkmstr wrote:I gotta say "RESPECT".... that's a lot of work and I can imagine it's worth it.
I'd be curious how you might serve the smoke salmon by itself rather than in the dip.
I'll be keeping the recipe handy for when I get adventurous (and my amazingtube shows up) and some extra time on my hands.
Great job, sir!!!
I have eaten it after curing without smoking and as is after smoking without putting into the spread. The curing, drying and smoking makes it pretty stiff and I think more suitable as a spread but that’s just me preference.
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Re: Smoked Salmon
"apeteaser" my foot - - - - THAT'S Lunch rat-cher
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Re: Smoked Salmon
Looks awesome.
Is wild salmon easy to get over there? Here it's almost only farmed salmon. Not the same, but don't tell anybody. It's our biggest export article after oil and gas.
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Is wild salmon easy to get over there? Here it's almost only farmed salmon. Not the same, but don't tell anybody. It's our biggest export article after oil and gas.
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Re: Smoked Salmon
Wild and farmed are both available. Wild is a little more but I always get it.
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Re: Smoked Salmon
Where's the wild salmon from? Is it Pacific or Atlantic salmon? We only have Atlantic salmon. And wild salmon is only available during autumn.egghead wrote:Wild and farmed are both available. Wild is a little more but I always get it.
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Re: Smoked Salmon
This was Atlantic Salmon. Not sure if I get Pacific salmon.
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Re: Smoked Salmon
That looks really tasty! I love smoked salmon but I'm still testing out different techniques. Your 3 day cure in the salt mixture (and weighted down) is the longest I've seen, but you're also cold smoking which I haven't tried yet. Thanks for the ideas!
I have a definite preference for Pacific salmon when I can find it and the prices aren't too outrageous. The best I've done so far was with some steelhead trout the butcher recommended. I didn't realize they're actually in the salmonid family.
I have a definite preference for Pacific salmon when I can find it and the prices aren't too outrageous. The best I've done so far was with some steelhead trout the butcher recommended. I didn't realize they're actually in the salmonid family.
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Re: Smoked Salmon
I always go for the wild caught anything, It costs more but to me is worth the extra expense.
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Re: Smoked Salmon
Never had anything like that here. I bottle salmon. And that's real good. Yours looks good too.
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