Smoked Salmon - anyone do their own?

[Effigy]

I was watching a Christmas cookery programme the other night (Nigella Lawson:biggrin: )

She was preparing her own salmon gravlax, and it looked pretty straight forward, so I think I may give it a go.

I love smoked salmon - it is our traditional Christmas morning breakfast: smoked salmon and scrambled eggs served with bucks fizz.

Anyone else had a go?

[LX_Emergency]

Sounds wonderfull. I'd love to give that a try. Let us know how it went!

[Effigy]

Here is a link to the recipe, and you can watch a clip of the Domestic Goddess in action!

http://www.bbc.co.uk/bbctwo/programmes/?id=nigellas_kitchen

Nigella is the quintessential English Lady - I could watch her all day!

[ouch]

I used to do it all of the time. Now I tend to skip the smoking altogether and stick with gravlax.

Nothing could be simpler. Get a side of salmon. Make sure all of the pin bones are out (rub your hand over the fillet- you'll find them). The basic curing mix is a half cup of sugar and a cup of salt. Measurements need not be precise, nor even remotely accurate. Customize your rub with ground pepper, groung coriander, dill, whatever you like. Rub both sides of fillet liberally and place in large zip lock bag.
Place between two cookie sheets and place in fridge. Put weights on top cookie sheet. 36-48 hours and you're done. You can experiment with curing times and flavorings all you want, but this is one dish that's really hard to screw up.

Wash off salt under cold water, pat dry. Slice with a hollow ground slicer (salmon or "ham" knife), or, better still, use a gen-yoo-wine Japanese slicing knife. A 30cm sujihiki is great for slicing anything, or if you're really hard core, go for a single bevel yanagi and play sushi chef.

Who needs it smoked? I do this when salmon is $3.99 a pound, and it's just as good as the 30 buck a pound item. You can look like a genius (and a sport) with very little effort.

As effigy said, great with eggs (lox, eggs, and onion = a "Leo"), and the traditional accompaniment to the bagel, along with cream cheese, Bermuda onion, and a slice of tomato.


Damn I'm getting hungry.:drool:

[Sue]

When we lived up north, we caught and smoked our own salmon. If you are using your own catch, gut and clean like any other fresh caught fish. Scrape the scales with a scaler or the side of a big spoon but leave the skin on. Rinse well in cold water. Then cut in chunks across the fish in sections (thru the backbone) about 4 to 5 wide.

Rinse the large chunks with cold water and then put in a very large pot (or pots). Cover with brine, weight the pieces down to prevent floating. Let soak in brine a minimum of two hours or overnight. The longer it soaks the saltier it will get.

After soaking, rinse the pieces and place in your smoker for a minimum of two hours per pound. We always smoked a lot at a time so the salmon was in the smoker a good 12 hours if we were using a converted old all-steel refrigerator. To test for doneness, pick up a piece of the skin and the meat underneath will fall off of the bone at the backbone. If it's not done put the skin back over the meat and smoke longer. The longer you smoke it, the dryer it will be.

We always used apple wood chunks since it was plentiful on our property. For the soaking brine; to each one gallon of cool water, dissolve 2 cups kosher salt and 1 cup brown sugar.
Sue

[joel]

Salmon?

http://www.badgerandblade.com/images/tfa/bge/salmon/P5080080.JPG

http://www.badgerandblade.com/images/tfa/bge/salmon/P5080081.JPG

http://www.badgerandblade.com/images/tfa/bge/salmon/P5080084.JPG

http://www.badgerandblade.com/images/tfa/bge/salmon/P5080086.JPG

Then my special "candied" recepie - wherby it has a sweet/crispy outter "shell"

http://www.badgerandblade.com/images/tfa/bge/MISC/P9170002.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P9170003.JPG

[kozulich]

Is that a BGE Joel?


Salmon?

http://www.badgerandblade.com/images/tfa/bge/salmon/P5080080.JPG

http://www.badgerandblade.com/images/tfa/bge/salmon/P5080081.JPG

http://www.badgerandblade.com/images/tfa/bge/salmon/P5080084.JPG

http://www.badgerandblade.com/images/tfa/bge/salmon/P5080086.JPG

Then my special "candied" recepie - wherby it has a sweet/crispy outter "shell"

http://www.badgerandblade.com/images/tfa/bge/MISC/P9170002.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P9170003.JPG

[kozulich]

I was watching a Christmas cookery programme the other night (Nigella Lawson:biggrin: )

She was preparing her own salmon gravlax, and it looked pretty straight forward, so I think I may give it a go.

I love smoked salmon - it is our traditional Christmas morning breakfast: smoked salmon and scrambled eggs served with bucks fizz.

Anyone else had a go?
I'm a bit confused. Gravlax isn't the same as smoked salmon. I smoke salmon on a regular basis - nothing could be easier, except straight grilling it. Though I eat and enjoy gravlax, I've never made my own.

[Sue]

Darn'it Joel, now I have to go eat again. That salmon looks wonderful!
Sue

[ouch]

Okay. Joel's salmon looks to die for. (That grill isn't too shabby, either!)

What's in your glaze?:drool:

[rikrdo]

OK Joel....
Now you've done it.
I know The Speakeasy has only been open a short while but....
your Salmon and MANY other food references here
lead me to believe we need a

RECIPE forum !!

Anybody with me here ????
Outstanding, I must say.

[ouch]

I'm a bit confused. Gravlax isn't the same as smoked salmon. I smoke salmon on a regular basis - nothing could be easier, except straight grilling it. Though I eat and enjoy gravlax, I've never made my own.

The famous Jewish delicacy (I know, one of those "world's shortest books") lox, or smoked salmon, is a cured product. Gravlax is unsmoked lox, if you will. Lox should be "cold smoked", as it's basically an uncooked dish.

Salmon if by far my favorite fish to eat, and it's very versatile. Steaming, poaching, and cooking en Papillote are simple preparations, and grilled salmon rocks. Searing in a hot iron pan is my favorite, though.

[ouch]

OK Joel....
Now you've done it.
I know The Speakeasy has only been open a short while but....
your Salmon and MANY other food references here
lead me to believe we need a

RECIPE forum !!

Anybody with me here ????
Outstanding, I must say.

I'll tell ya, Rick- I prefer a recipe from someone I respect over one from a cookbook any day. We've had a lot of the flying around here lately.

It never ceases to amaze me how much you guys know.

[Mama Bear]

Joel... those pictures of the salmon sent me straight into the kitchen for fish.... unfortunately after eating I am back here drooling over your pics again.... :eek: Yummy!!!!!! :tongue_sm

[Xert]

Droooooool.

From now on, IOTN needs to come with recipies.

[joel]

You bet your bippy that's a BGE. In fact... if you go to Atlanta Ga to the BGE HQ, you'll see my cooking photos framed up, and posted all over the place.

Here's a few more...

http://www.badgerandblade.com/images/tfa/bge/tritip/P4300030.JPG

http://www.badgerandblade.com/images/tfa/bge/shrimp/2.JPG

5LB burger on an entire round sourdough bread...
http://www.badgerandblade.com/images/tfa/bge/monsterburger/P3260048.JPG

Before...
http://www.badgerandblade.com/images/tfa/bge/food/P2150002.JPG

After... (served with a raspberry/pomegranite sauce)
http://www.badgerandblade.com/images/tfa/bge/food/P2150013.JPG

http://www.badgerandblade.com/images/tfa/bge/beef/P5100090.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P1130002.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P1130008.JPG

Amazing fillet Mignon, with a huge strip of bacon (I smoked the bacon in applewood and coated it in honey)
http://www.badgerandblade.com/images/tfa/bge/MISC/P1200014.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P2020085.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P2030028.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P8210036.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P8250008.JPG

The ribs fell apart when I tried to pick one up.... no knife here fellas...
http://www.badgerandblade.com/images/tfa/bge/MISC/P8250009.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P9100071.JPG

These polynesian garlic shrimp taste even BETTER than they look...
http://www.badgerandblade.com/images/tfa/bge/MISC/P9100072.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P9120075.JPG

I put all sorts of spices in the tempura shrimp batter.... delicious!
http://www.badgerandblade.com/images/tfa/bge/MISC/P9180016.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/P9230048.JPG

http://www.badgerandblade.com/images/tfa/bge/MISC/PA180056.JPG

Last but not least.... one of my famous home-made (from scratch) desserts...
http://www.badgerandblade.com/images/tfa/bge/MISC/PB030081.JPG

:thumbup:

[rikrdo]

DAMN !!
I just gained 10 pounds ......:mad:
=====================

[ouch]

:thumbup1: DAMN indeed!

That big ole egg even gives your bbq the "rose".

[Mama Bear]

Joel, will you marry me.... :w00t: :001_rolle

[Scotto]

:drool: :drool:

[kozulich]

Nothing grills like a BGE, except of course, the Large Extra Tall Grill Dome that sits in my back yard!:thumbup: Folks, if you like to grill or smoke your food, these ceramic dome cookers are unbeatable.

When I bought mine, my wife rolled her eyes at the amount of money I spent. Now, she raves about it to all her friends and family:rolleyes:

[joel]

Joel, will you marry me.... :w00t: :001_rolle

Sure.... but you'll have to fight Charles' wife (from qedusa.com) for the honors :biggrin: Just ask 'em about my home made licorice. My bbq/cooking may be good....but my candies, chocolates, toffee's, etc are unbeatable. Literally... i'll make 10lbs of say chocolate almond toffee, and it'll be gone in the same day. People seem to come outta the wood works when I am playing mad professor in the kitchen :biggrin:

[Mama Bear]

Sure.... but you'll have to fight Charles' wife (from qedusa.com) for the honors :biggrin: Just ask 'em about my home made licorice. My bbq/cooking may be good....but my candies, chocolates, toffee's, etc are unbeatable. Literally... i'll make 10lbs of say chocolate almond toffee, and it'll be gone in the same day. People seem to come outta the wood works when I am playing mad professor in the kitchen :biggrin:

Oh I just knew there was going to be competition..... :cursing: So how do I get in line for chocolate almond toffee..... will bribery work? :001_wub: :biggrin:

[joel]

Oh I just knew there was going to be competition..... :cursing: So how do I get in line for chocolate almond toffee..... will bribery work? :001_wub: :biggrin:

Flattery and bribery will get you anywhere :biggrin: In fact.... it is toffee shipping weather - as the chocolate melts in the summer :cool:

[letterk]

Oh I just knew there was going to be competition..... :cursing: So how do I get in line for chocolate almond toffee..... will bribery work? :001_wub: :biggrin:

I'm married, but you can send some of that my way. You have the address. :biggrin:

[Mama Bear]

Flattery and bribery will get you anywhere :biggrin: In fact.... it is toffee shipping weather - as the chocolate melts in the summer :cool:

Oh! You are killing me....you are so gorgeous and wonderful... even more than Nick! :001_tt1: Sexy and hot, brilliant and well groomed and a complete gentleman....

aaarrrggghhhh... ummm, er... ack, I am choking!! :ohmy: cough, cough... choke.... so debonair and, send me the darn chocolate before I cut you off of soap and aftershave... ggggrrr.... :scared:

That's the best I can do...... :biggrin:

[Mama Bear]

Salmon too? :biggrin: :wink:

[sparky5693]

Flattery and bribery will get you anywhere :biggrin: In fact.... it is toffee shipping weather - as the chocolate melts in the summer :cool:

I think you should sell some of that candy on the forum. I honestly didn't know anyone made homemade toffee, let alone licorice. Something tells me your licorice is better than the good and plenty's i'm snackin on.

[Mama Bear]

Joel is so HOT!!! :blush: :biggrin:

[sparky5693]

Joel is so HOT!!! :blush: :biggrin:

I don't want candy that bad. :blushing:

[Mama Bear]

I don't want candy that bad. :blushing:


Bobby... homemade candy is not the same as regular candy,... :tongue:

Trust the fat lady.... lol :001_tt1:

[sparky5693]

Bobby... homemade candy is not the same as regular candy,... :tongue:

Trust the fat lady.... lol :001_tt1:

I believe it. But I still don't want it that bad. lol

[Mama Bear]

Oh honey I do! lol

I am out of the closet! I like Men! Chocolate! and Salmon.

I always have and I always will.. Lord I feel so decadent... lol:001_tongu I don't even care if they are smoked or not.. I will preserve them in my own special way... lol

[doctorsimon]

I too was watching her Christmas show. She is getting more crazy as time passes, I think.

Her salmon gravadlax recipe looked like a great idea. But remember that gravadlax is not the same as cold-smoked salmon. Hot-smoked salmon is entirely different, Joel's looked yummy.

If you are making something with salmon, please seriously consider finding wild salmon and boycotting the farmed stuff. They are totally different fishes and the farmed (even organic farmed) stuff is awful. It is cheap for a reason.

Wild salmon spends years out at sea living a regal life before returning to its home river, swimming upstream, to breed. It gets a great natural diet and wonderful exercise. Its flesh, as a result, is colourful, firm, and full of flavour.

Farmed stuff lives only a fraction of the life of its wild bretheren and has as much personal space as your bath. It is fatty due to lack of exercise, and pretty colourless due to a poor diet. They feed them hormones to grow, antibiotics to fight off the infection that plagues the cages, and colourants to make the flesh a fake colour.

Organic is little better (less hormones, less antibiotics, less colourants, and a little more personal space.) It is pale, small, and fatty for a reason. Think veal calves in crates = modern farmed salmon.

You can get wild pacific salmon in most of our supermarkets these days, it has an amazing red colour that is 100% natural and it is firm and so low fat in comparison. Or you can occasionally find some wild atlantic salmon from Ireland on the internet.

Sorry to spoil your fun, but enjoy your gravadlax (wherever you source the fish from) and have a happy holiday season.

[Sue]

Joel,
Where does the candy line start?
Sue

[Effigy]

I was watching a Christmas cookery programme the other night (Nigella Lawson:biggrin: )

She was preparing her own salmon gravlax, and it looked pretty straight forward, so I think I may give it a go.

I love smoked salmon - it is our traditional Christmas morning breakfast: smoked salmon and scrambled eggs served with bucks fizz.

Anyone else had a go?

Following on from my first post, I have now sampled the results........

Fan-bloody-tastic!:jump:

Had scrambled eggs and salmon this morning for breakfast and it felt really decadent:euro:
:biggrin:

[moses]

Bobby... homemade candy is not the same as regular candy,... :tongue:

Trust the fat lady.... lol :001_tt1:

My girlfriend makes great toffee, and fantastic baked goods. Dozens of candy recipes from her grandmother. (Rum balls are mighty good this time of year).

So there! I don't need Joel. :001_tongu

Oh yeah, she's way hotter than him, too.

-Mo

[joel]

Oh yeah, she's way hotter than him, too.

-Mo

Oh, that was uncalled for. That's it - sometime this winter (probably within the next 1-2 months) I am making chocolate almond toffee, taking pictures of it, then sending some to the Sue's.... no toffee for you!

:biggrin: :biggrin:

[moses]

no toffee for you!

MEAN!

But I already told you.... I don't need your toffee. :biggrin:

-Mo

Sues - I think you owe me a thank you, for ensuring that you get toffee, because now Joel has to send it, so that he can leave me out. I'll glady take thank yous in the form of soap....

[joel]

MEAN!

But I already told you.... I don't need your toffee. :biggrin:

-Mo

Sues - I think you owe me a thank you, for ensuring that you get toffee, because now Joel has to send it, so that he can leave me out. I'll glady take thank yous in the form of soap....

You have no shame. No soap for you! :biggrin:

[moses]

You have no shame.

Soap is much better than shame. Who needs shame when they have soap? I say the world would be a better place with more soap and less shame.

-Mo

[Sue]

I have not consulted my attorney but it sounds like this could be 'Soap Extortion' or 'Toffee Laundering'?

It's a shame we Sue'z have to go to this extreme to prevent Mo from getting sick on too much sugar. Eating Mo's share of toffee is a dirty job but the caped Super Soapers can handle it.
Sue