SMOKED FISH RECIPE RECIPES
SMOKED SALMON TOASTS | FISH RECIPES | JAMIE OLIVER
It’s almost as easy to make this pretty dish for 20 people as it is for two. The bite of the radishes and fragrance of the dill elevate a quick snack to something really special.
Total Time 10 minutes
Yield 6 to 8
Number Of Ingredients 11
Steps:
- Halve, stone and scoop out the avocado flesh, then mash with the crème fraîche until completely smooth. If you’re worried about it discolouring, add a small squeeze of lemon juice. Season with a little sea salt and ground black pepper, if you like.
- Finely slice the radishes, then pick and finely chop the dill. Toss the radish slices with the dill, vinegar and a little pinch of salt.
- Spread the avocado over the crispbread or rye toast slices, then top with slices of salmon.
- Sprinkle over the radish slices, then finish with a scattering of the cress and leaves, and a drizzle of rapeseed oil. Serve with lemon wedges.
Nutrition Facts : Calories 189 calories, FatContent 10.3 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 11 g protein, CarbohydrateContent 14 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 1 g salt, FiberContent 4.1 g fibre
TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD
Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!
Provided by Michael Haas
Categories Appetizer
Total Time 1440 minutes
Prep Time 975 minutes
Cook Time 360 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the water and ingredients together in a large pot. Bring the mixture to a boil to help dissolve the salt and sugar. Remove from heat and let cool in the fridge for 3-4 hours.
- Rinse the salmon fillet in cold water. If the salmon still has skin, remove it at this time.
- Cut the salmon into 3” wide by 4-5” length strips. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
- Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours.
- After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle. This is a crucial step because the smoke will adhere to the salmon properly.
- Preheat your smoker: I start my smoker at 100F. I typically use maple wood for smoking Salmon.
- Once the smoker is ready I lightly oil the grills so the salmon will not stick. Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours.
- If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F, or 3-4 hours at 225F.
- Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.
Nutrition Facts : ServingSize 6 oz, Calories 313 kcal, ProteinContent 33.1 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 75 mg, SodiumContent 800 mg, CarbohydrateContent 22.7 g, SugarContent 22.2 g, FiberContent 0.1 g
More about "smoked fish recipe recipes"
TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD
Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!
From angrybbq.com
Reviews 4.7
Total Time 1440 minutes
Category Appetizer
Cuisine American
Calories 313 kcal per serving
From angrybbq.com
Reviews 4.7
Total Time 1440 minutes
Category Appetizer
Cuisine American
Calories 313 kcal per serving
- Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.
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Use this method to ensure you get super-sticky, shiny, caramelised pigs in blankets for your Christmas feast. Delicious!
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 149 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 149 calories per serving
- GET AHEAD 1. Working one at a time, lay the bacon out on a board and run the sharp side of your knife along the length of the rasher to stretch it out – this will make it even crispier. 2. Dot with a few herb leaves, then place a sausage at one end and roll the bacon around it until it’s totally wrapped up. Place in a roasting tray and repeat till they’re all done. ON THE DAY 1. Cook in a preheated oven at 180°C/350°F/gas 4 for 30 minutes, or until golden, gnarly and cooked through. 2. Using a fish slice, scrape the pigs in blankets from the bottom of the tray, leaving them in there, then add the Worcestershire sauce and give it a good shake, scraping all that sticky goodness from the bottom of the tray. 3. Drizzle in the honey, then place on a medium heat on the hob and bring to the boil until caramelised, shaking continuously to coat. Serve immediately.
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