tmh425
Assistant Cook
Good Question!
This was my Dad's favorite recipe that he made up to approximate an appetizer from a restaurant. He smoked his own salmon & tried to do so on super low temp so it was as "cold-smoked" as he could get it. He smoked on a Big Green Egg, so I imagine there had to be some heat resulting in the flaking. I took this from the recipe he wrote for me. I just buy smoked salmon, which obviously doesn't flake. When I make the spread I sort of shred it with a fork.
This was my Dad's favorite recipe that he made up to approximate an appetizer from a restaurant. He smoked his own salmon & tried to do so on super low temp so it was as "cold-smoked" as he could get it. He smoked on a Big Green Egg, so I imagine there had to be some heat resulting in the flaking. I took this from the recipe he wrote for me. I just buy smoked salmon, which obviously doesn't flake. When I make the spread I sort of shred it with a fork.