Oh dayum!!!!!
This is next level!!!!!!
Need to add to my skillset.
This is next level!!!!!!
Need to add to my skillset.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Where do you get your whole salmon from?My recipe is copied and adapted, and modified to fit my taste.
i get usually a whole salmon, file and trim myself. If a big specimen, i use the belly part, that gives best results.
once filed, i place it in a oblong glass pan, cover with bourbon, put a plastic film on the pan and let sit for four hours in the fridge. Take it out, pat dry with some towels. Empty the pan, wipe dry.
make a mixture of equal parts kosher salt and sugar, lemon zest from a lemon and chopped dill, about 1 cup. Place half the mixture in the glass pan, place the fish skinside down, cover with the other half of mixture, plastic film on, and in fridge goes for 24 hours. Remove from pan, rinse with cold water, pat dry , place uncovered on a rack in the fridge for 12 hours. It will form that pellicle on the surface. Smoke for 12 hours, slowly, and make sure it is cold smoke. I do not reccomend doing it now in the august heat. I use hickory, cherry or apple sawdust that smolders slowly. When done smoking, i wrap it in plastic film and let it rest in the fridge overnight.
time to eat, cut thin slices, if you cut obliquely, wil make larger slices. I like it most in a bagel with cream cheese, sliced cucumbers, sliced onions, capers and a splash of lemon juice. It is heavenly ! I reccomend to be used up within a week. Enjoy !!
How does that bourbon taste after you take the salmon out?My recipe is copied and adapted, and modified to fit my taste.
i get usually a whole salmon, file and trim myself. If a big specimen, i use the belly part, that gives best results.
once filed, i place it in a oblong glass pan, cover with bourbon, put a plastic film on the pan and let sit for four hours in the fridge. Take it out, pat dry with some towels. Empty the pan, wipe dry.
make a mixture of equal parts kosher salt and sugar, lemon zest from a lemon and chopped dill, about 1 cup. Place half the mixture in the glass pan, place the fish skinside down, cover with the other half of mixture, plastic film on, and in fridge goes for 24 hours. Remove from pan, rinse with cold water, pat dry , place uncovered on a rack in the fridge for 12 hours. It will form that pellicle on the surface. Smoke for 12 hours, slowly, and make sure it is cold smoke. I do not reccomend doing it now in the august heat. I use hickory, cherry or apple sawdust that smolders slowly. When done smoking, i wrap it in plastic film and let it rest in the fridge overnight.
time to eat, cut thin slices, if you cut obliquely, wil make larger slices. I like it most in a bagel with cream cheese, sliced cucumbers, sliced onions, capers and a splash of lemon juice. It is heavenly ! I reccomend to be used up within a week. Enjoy !!
Never tried, but i guess it tastes a little fishyHow does that bourbon taste after you take the salmon out?