Cold smoked salmon is a delicious delicacy that tastes even better when you make it yourself! Cure open in fridge for 24 hours until stiff.
The process takes a little patience, but you will be rewarded with the best smoked salmon of your life.
Cold smoked salmon recipes youtube. Place the other salmon filet on top of the dry brine (skin side up). Stack 3 pieces of either colby jack or cheddar cheese on top of your cream cheese, and then put your desired amount of smoked salmon on top of the cheese. Not only does it taste like salmon but it is rich and creamy too!
Pour about 1/2 cup dry brine on top of salmon and spread evenly. Then put the rest of the dry brine on top and distribute evenly. Place salmon (skin side down) on top of dry brine.
You can repeat this process if you prefer a heavier smoke flavour. Fold over plastic wrap and close ends tightly. In france a canapé is a cold appetiser or hors d'oeuvre, a one or two bite morsel of deliciousness that might be offered to you.
Mix the cure (1/3 salt to 2/3 sugar, plus pepper). With a hint of tangy cream cheese and lemon, it definitely impresses most with the freshness of the dill. Coat with heavy 1/4 layer of cure.
Light your proq cold smoke generator and prepare your smoking chamber, ensure the weather is right for cold smoking, your salmon should not be exposed to temperatures over 25c. Smoked salmon is succulent and tender, with a subtle flavor that complements a variety of dishes. It’s the unique mix of currents, water quality and temperatures, the ‘merroir’, that elevates our.
Remove pin bones, if any. Place the first slice of bread butter side down, cream cheese side up, into a skillet at medium heat. Easy cold smoked salmon recipes.
Canapés with smoked salmon are always on my list for entertaining.