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what to do with home cured salmon ?

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pecandanish Apr 9, 2008 01:37 AM

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    pecandanish RE: pecandanish Apr 9, 2008 01:41 AM

    ooops trigger happy.

    i have just finshed my 1st home curing experiment and its quite nice.

    now a i have a whole side of cured salmon very subtley flavoured with a little juniper, dill, lemon zest and a touch of vodka

    please suggest some recipes.

    thanks

    thnaks

    5 Replies
    1. re: pecandanish
      MMRuth RE: pecandanish Apr 9, 2008 05:22 AM

      That sounds lovely. I usually make it to serve on canapes, or as an appetizer - served with a mustard sauce. Here's the recipe I use for the sauce:

      http://www.chowhound.com/topics/46964...

      1. re: pecandanish
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        petradish RE: pecandanish Apr 9, 2008 11:58 PM

        blini + creme fraiche + salmon

        bagel + cream cheese + salmon

        english muffin + salmon + poached egg + hollandaise

        1. re: petradish
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          pecandanish RE: petradish Apr 14, 2008 01:40 AM

          brioche + scarmabeld egg + salmon + mayonnaise, a breakfast of champions.

          blinis with salmon + cucumber shavings + creme fraiche flavoured with lemon zest & dill impressed lovely wifes family.

          cooking with the salmon is also working really well.

          on saturday evening we enjoyed a simple thai soup - lemongrass, ginger, spring onions, chilli, finely shredded veg of choice (mushroom, yellow peppers, spinach), coconut cream, chicken stock, fish sauce, plam sugar and the slightly overcured hard trimmings from the ends and sides of the salmion. and a little precooked barley grain left over from our lunchtime jamie oliver ghoulash which is a superb recipe. the trick really seems to be to add a whole bunch of smashed lemongrass, each stick tied in a knot to keep it together.

          tonight quick fried salmon escalopes with a sweet asian sauce & warm purple sprouting broccoli sesame salad (a matt tebbutt recipe)

          curing the salmon seems to keep its delicate freshness, i am elated although a tad concerned abput salmon overload. i will freeze a piece and see how it keeps.

          its certainly a mightily economical way to enjoy salmon.

          1. re: pecandanish
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            millygirl RE: pecandanish Apr 14, 2008 02:07 PM

            Invite a few friends over to celebrate spring, crack open a nice bottle of pouilly fume or better yet, champagne and serve said salmon along with some black bread triangles and dill mustard sauce as MRuth suggested above. Your friends will be forever grateful. We also made some for the first time a few weeks back and everyone raved about it. Definitely a winner!!!!

        2. re: pecandanish
          DanaB RE: pecandanish Apr 14, 2008 02:58 PM

          I just made smoked salmon "tea" sandwiches this weekend and they came out great. The key was the sauce -- a lemon caper cream sauce -- which I made for the first time this past weekend and which is a REAL keeper of a recipe. I think I remember all of the ingredients and proportions off the top of my head: 1/3 c. mayonnaise, 2 tsp lemon zest, 1 tsp dijon mustard, and 1 T. capers, drained. That's it! Mix together, and make the sandwiches as follows: place salmon on a lettuce leaf on toasted bread (I used mini bagels), top with a small portion of the sauce and a sprig of fresh dill.

        3. scuzzo RE: pecandanish Apr 14, 2008 05:11 PM

          Here's a nice dish. Cook linguine, drain, add flaked salmon (I use smoked), capers, red pepper flakes, olive oil, lemon juice (or a good vinegar works too, like white wine...) salt, pepper, good parm. Toss and serve.

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