Here's How I.... > Cook Fish and Seafood

Smoked Salmon

(1/2) > >>

Mudflap:
Old one from PH.
Smoked salmon, code and halibut.

1 1/4 pound of brown sugar
put enough soy sauce in to make thin enough to mix with a whisk
Put in about 1/4-1/2 cup maple syrup
Not much pepper I would say 1 tbsp.
I just stuck my finger in and tasted it to make sure it was more sweet then salty

Pour over fish in seal-able container. Add water if needed to cover. Seal and shake and place in fridge 12hr or so. Shake some when ever you open fridge. Place on grill at 160 and smoke till done (for me it is 3-3 1/2hrs). Time depends on thickness and how you want it.



I like to make a fish spread with it.
About
1 cup salmon
1 Tbsp lemon juice (splash)
7 1/2oz spicy Jalapeno cream cheese

if you don't have Jalapeno cream cheese
Add
1 tsp prepared horseradish
8 oz cream cheese
2 Tbsp chopped green onions

if you like make into ball and chill. Then combine 1/2 cup finely chopped walnuts and 3 tbsp parsley flakes and roll ball into that and chill again before serving.

I just serve sands the nuts and put on crackers.

Mudflap

pmillen:
That looks really good. 

Are the rib bones in there?

Is the skin on?

What wood, alder?

Mudflap:

--- Quote from: pmillen on January 28, 2018, 10:24:21 PM ---That looks really good. 

Are the rib bones in there?

Is the skin on?

What wood, alder?

--- End quote ---

Yes still some rib bones in some.
Skin on.
I just used a blend from Winco

Mudflap

Canadian John:
 Looks good. Thanks. I will have to give it a try..

Mudflap:
quick trout

Navigation

[0] Message Index

[#] Next page