Eating smoked salmon

[menumaker]

The best way to serve smoked salmon as a starter IMO is the most simple way. Fine slices of it ( be as generous as you can) with a twist of lemon and black pepper served with lightly buttered thin slices of brown bread. perfect!

 

[Selkie]

Dehydrate salmon with a 1 part soy sauce/5 parts honey glaze. It makes an outstanding "candy!!!"

 

[PrincessFiona60]

That sounds good, I'll have to try it.

 

[Dawgluver]

That does sound good.

 

[puffin3]

Depends on whether you're going to cold smoke it or hot smoke it. Cold smoked salmon (e.g. lox) is smoked and raw. Hot smoked salmon is cooked through and smoked.

Cold smoked fish is not "raw". It is cured like many other meats. 'Lox' are not smoked. Lox are the result of salt brining.
A good entree using either hot or cold smoked salmon is made by first making a proper 'roux' which is used to make a thin white sauce. To this I add thin sliced julienne, sauteed in unsalted clarified butter, fennel. Just before serving over al dente linguine I stir in some rough chopped cold smoked salmon (hot smoked will do). Not too much. Lots of fresh ground white pepper and a pinch of red pepper flakes.
A good squeeze of fresh lemon juice and a garnish of fine chopped fennel top.
If you are just getting into smoking salmon it's good to thoroughly research which species of salmon gives the best results when smoked.

 

[Andy M.]

Cold smoked fish is not "raw". It is cured like many other meats. 'Lox' are not smoked. Lox are the result of salt brining...

Cured fish or any cured meat is not cooked. Not cooked is raw. Lox is salt brined and sometimes smoked.

 

[puffin3]

Cured fish or any cured meat is not cooked. Not cooked is raw. Lox is salt brined and sometimes smoked.

Cured meats are not "cooked" meats and they are not "raw" meats. They are 'preserved meats' using some combination/s of salt, 'pink salt', smoke etc. etc.
Anyone who's interested can 'Google' millions of bits of information about 'curing'.
At one time I owned and operated a commercial business specialising in both hot and cold smoked local salmon, halibut, ling cod, rock cod, sea urchin roe.......even some types of seaweed, mussels, oysters. I've probably missed some.

 

[Selkie]

Oh, I love smoked salmon! Especially cold smoked with a honey-soy glaze!

 

[Zereh]

... hot and cold smoked local salmon, halibut, ling cod, rock cod, sea urchin roe.......even some types of seaweed, mussels, oysters. I've probably missed some.

Smoked scallops are sinfully delicious!! But I love it all smoked. =)

 

[CharlieD]

For all practical purposes smoked salmon, i. e. lox is considered cooked. For example, some venues will offer "sushi" with only cooked fish, per regulations. In such places they would use lox because it is considered cooked by authorities, i.e. city or other organization in charge of restaurants and banquet halls.


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[CraigC]

I could go for some pickled herring right now.

 

[Addie]

When we went to a restaurant after my son Poo's graduation from his second degree in Science, his BIL ordered smoked salmon. After the food came, I explained that the fish was smoked cooked, not with heat of the stove or oven. As far as he was concerned, it was raw and nothing was going to convince him otherwise. I ordered a steak for him. That he knew how to eat. I just should have kept my mouth shut.

 

[Addie]

What they said.

And I once found a packet of smoked salmon chunks on the supermarket fish counter and used it in kedgeree along with the smoked haddock. It worked well.

I used to have recipe for smoked salmon mousse wrapped in strips of smoked salmon (you line the ramekins with the SS before pouring in the mousse). Very fiddly but people seemed to like it as a dinner party first course. Sadly, it seems to have disappeared in the house move.

It's a bit on the shelf though - as an oily fish with all its omega wotsits, salmon is good for you but the smoking of it is supposed to be bad for you. You can't win, so enjoy.

I love smoked Haddock. Only we call it Finnin Haddie. Every time I buy it, it never makes it to my house whole. I keep nibbling on it all the way. There have been times that by the time I get home, it is all gone. The only bad side, Haddock now is too expensive and we never see Finnin Haddie.

 

[currutia]

My favourite way to eat smoked salmon... some nice bread toasted, with some avocado, and some salt and paprika. DELICIOUS! It also works great if you add feta cheese too

 

[outRIAAge]

I am thinking about smoking some salmon, how does one use it in a meal, or is it just something to nibble on?

Hot-smoked salmon might be the most spectacular thing I serve. You can do it with fillets, but best is plunking a whole spatchcocked Alaskan salmon onto the table with smoke still rising from it. It cooks as it smokes, and I serve it when it hits 130F internal. I've seen a table of 6 demolish a large salmon. I use alder, but another mild wood might work as well.

Hot-smoking is much easier and quicker than cold-smoking, but it only keeps for a few days, so you have to finish it quickly, what a shame...

 

[4food]

I am surprised no one brought up Gravlax. It's not raw, It's not smoked, it's no cooked, so what is it?

https://www.youtube.com/watch?v=1jZHY4a9XDM&t=8s

 

[CraigC]

I am surprised no one brought up Gravlax. It's not raw, It's not smoked, it's no cooked, so what is it?

The thread is about smoked salmon. Gravlax is cured and we've made it several times. Lox, Nova and Gravlax are the only way I'll eat salmon.

 

[Whiskadoodle]

Thought I'd add our every Sunday morning breakfast. This is my Souschefs special
he makes for us while we watch Sunday Morning. It's fun to watch him make this, as he's such a perfectionist.

Perfectly toasted Sara Lee's "everything" bagel halves spread with a little butter, and thickly smeared with spreadable cream cheese. Then he arranges a few capers in a saucer and smashes the bagel halves into the capers. I admit that was my idea.
Then on top he lays perfect thin slices of lox, a paper thin white onion slice, and a thin tomato slice adorned with fresh ground pepper and sea salt. Sunday just wouldn't be the same without our breakfast.

I knew Souschef's elusive recipe for assembly would show up again sometime. Great combo.

 

[4food]

I knew Souschef's elusive recipe for assembly would show up again sometime. Great combo.

Thought I'd add our every Sunday morning breakfast. This is my Souschefs special
he makes for us while we watch Sunday Morning. It's fun to watch him make this, as he's such a perfectionist.

Perfectly toasted Sara Lee's "everything" bagel halves spread with a little butter, and thickly smeared with spreadable cream cheese. Then he arranges a few capers in a saucer and smashes the bagel halves into the capers. I admit that was my idea.
Then on top he lays perfect thin slices of lox, a paper thin white onion slice, and a thin tomato slice adorned with fresh ground pepper and sea salt. Sunday just wouldn't be the same without our breakfast.

This SousChef recipe brings back some old memories (1987) of a New Jersey Diner I used to go to every Sundays for Brunch, all for their Lox and Bagel's recipe. One of the best way to eat lox

 

[4food]

The thread is about smoked salmon. Gravlax is cured and we've made it several times. Lox, Nova and Gravlax are the only way I'll eat salmon.

May I add Sushi to your list?