"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-18-2015, 07:39 AM   #31
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,613
I could go for some pickled herring right now.
__________________

__________________
If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote
Old 02-19-2015, 08:59 AM   #32
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,654
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.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-19-2015, 09:04 AM   #33
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,654
Quote:
Originally Posted by Mad Cook View Post
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.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-10-2015, 08:00 AM   #34
Assistant Cook
 
Join Date: Nov 2015
Location: Melbourne
Posts: 3
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
__________________
currutia is offline   Reply With Quote
Old 07-16-2016, 10:47 PM   #35
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 185
Quote:
Originally Posted by callmaker60 View Post
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...
__________________
outRIAAge is offline   Reply With Quote
Old 11-20-2017, 10:01 PM   #36
Assistant Cook
 
Join Date: Nov 2017
Location: KY
Posts: 28
I am surprised no one brought up Gravlax. It's not raw, It's not smoked, it's no cooked, so what is it?

__________________
4food is offline   Reply With Quote
Old 11-21-2017, 05:55 AM   #37
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,613
Quote:
Originally Posted by 4food View Post
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.
__________________
If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote
Old 11-21-2017, 03:38 PM   #38
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,304
Quote:
Originally Posted by Kayelle View Post
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.
__________________
Whiskadoodle is offline   Reply With Quote
Old 11-21-2017, 09:26 PM   #39
Assistant Cook
 
Join Date: Nov 2017
Location: KY
Posts: 28
Quote:
Originally Posted by Whiskadoodle View Post
I knew Souschef's elusive recipe for assembly would show up again sometime. Great combo.
Quote:
Originally Posted by Kayelle View Post
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 is offline   Reply With Quote
Old 11-21-2017, 09:27 PM   #40
Assistant Cook
 
Join Date: Nov 2017
Location: KY
Posts: 28
Quote:
Originally Posted by CraigC View Post
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?
__________________

__________________
4food is offline   Reply With Quote
Reply

Tags
eating, salmon

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.