How to serve smoked salmon?
ediej1209 AL Zn 7
4 years ago
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How long to keep smoked turkey
Comments (2)Are you fully cooking the turkey by smoking? If so, treat it like any cooked meat. We smoke/roast a big turkey every Thanksgiving. We eat some of it over a day or two, the rest is frozen. I prefer to break down the whole carcass as soon as it's done so I can put it into the stock pot. The big joints are cut off the bones which also go into stock. This is to minimize the space it takes in the freezer. We keep some of the meat in the fridge to be eaten but everything else is in the freezer within hours of taking the turkey out of the oven. Cheryl...See MoreWant to try cooking salmon.
Comments (34)We love salmon all ways posted...grilled, smoked, poached, cold the next day with mustard horseradish cream, etc. Not fond of sweet glazes but even though bourbon can be sweet, it is a nice balanced glaze with lemon and butter. I buy the wild alaskan frozen. As well as scallops and shrimp and often have a mixed grill in the summer months or steamed/broiled in the winter. Often once a week. Holidays for a crowd i look for a whole fresh wild caught. The initial purchase does seem expensive but doing the math with a bag of fillets, shrimp and scallops...two fillets of salmon, 6 large shrimp and 4 large scallops...a mixed grill with some lamb sausage and a shell steak makes 6-8 meals with sunday brunch leftovers, maybe a pasta dish sunday night and a couple sliced steak sandwiches for monday lunch. All for the cost of one good meal out...we rarely eat out these days. About cooking times, low heat and slow... This cedar planked looks over-cooked but it was still partially frozen and warm smoked so slightly rare. (side fire box ... no direct heat) I would avoid the foam/saran wrapped packaged salmon and try frozen wild caught and maybe smaller portions with a mixed seafood meal. Shrimp cooks about the same time. The simpler the better topped with thin slices of lemon and a fresh herb like dill or thyme. Broiled or wrapped in parchment and steamed. You may just not like the distinctive flavor of salmon. I don't care much for fresh tuna unless it is heavily peppered and hot seared, raw in the middle. Or sushi. Salmon is a once a week meal for us year round....See MoreLOOKING for: Smoked salmon dip
Comments (1)Here is one that I use often. I don't remember where I got the recipe, but whenever I make it, I get a TON of compliments. Smoked Salmon Spread 2 (8 ounce) packages cream cheese, softened 12 ounces smoked salmon, chopped 3 dashes Worcestershire sauce 3 drops hot pepper sauce 1 teaspoon chopped fresh dill weed 2 tablespoons chopped green onion In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve....See MoreServing smoked salmon....need advice
Comments (15)I wouldn't worry about this. Neither cream cheese nor smoked salmon are at their best with anything hot. So the bagels can be toasted but not hot. Or they can be room temperature. I always cut bagels in thirds for smoked salmon -- makes them a little thinner. I'd make a platter of the salmon, take the cream cheese separately, and take pre-toasted and not-toasted cut bagels in a baggie. if someone wants their bagel warmed it can be done on the cookie sheet in the oven....See Moreediej1209 AL Zn 7
4 years agoediej1209 AL Zn 7
4 years agoediej1209 AL Zn 7
4 years ago
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