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Old 02-10-2015, 04:39 AM   #21
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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!
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Old 02-10-2015, 06:15 PM   #22
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Dehydrate salmon with a 1 part soy sauce/5 parts honey glaze. It makes an outstanding "candy!!!"
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Old 02-10-2015, 10:38 PM   #23
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That sounds good, I'll have to try it.
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Old 02-10-2015, 10:39 PM   #24
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That does sound good.
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Old 02-17-2015, 09:57 AM   #25
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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.
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Old 02-17-2015, 10:11 AM   #26
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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.
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Old 02-17-2015, 10:28 AM   #27
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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.
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Old 02-17-2015, 10:29 AM   #28
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Oh, I love smoked salmon! Especially cold smoked with a honey-soy glaze!
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Old 02-18-2015, 01:21 AM   #29
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... 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. =)
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Old 02-18-2015, 07:27 AM   #30
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Eating smoked salmon

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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