Here is a wonderful smoked salmon recipe you can easily make at home. Enjoy this one as an entree or an appetizer. This recipe was created with my salmon by the ever inspired chef, Many Tanner. Visit her blog here.
*A pellicle is a skin or coating of proteins on the surface of meat, fish or poultry, which allow smoke to better adhere to the surface of the meat during the smoking process. Useful in all smoking applications and with any kind of animal protein, it is best used with fish where the flesh of a fish such as salmon forms a pellicle that will attract more smoke to adhere to it than would be the case if it had not been used.
If using a larger fish, or thicker cut of salmon, you may need to increase the curing time and recipe which is simply equal parts of brown sugar and kosher salt.
Many suggests making a remoulade to go with. Here's how to make that:
1/2 cup mayonnaise
1 tsp capers rinsed
1 tsp lemon juice
1/2 tsp lemon zest
1 T whole grain mustard
1 tsp chives finely chopped
1 T Italian parsley chopped
1 tsp fresh tarragon chopped
2-3 each gherkins chopped about 1 T
1 tsp prepared horseradish
- salt and pepper to taste
- In a small bowl, mix together all of the ingredients.
- Check for seasoning, cover and refrigerate for at least 30 minutes before serving.
- Keep chilled.