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It wasn’t until I got home until I realized that I never bought smoked salmon before!

Usually smoked foods are already "cooked". Is that the case here? Do I just need to heat this up?

Smoked Salmon is usually slow cooked at a low 80 F degrees until cured so it is technically raw and still should be cooked at a higher temp. To find many recipes on how to cook salmon, try this site:

http://howtocooksalmon.myniche.biz

I’m sure you will find many articles there to help!

Discovery Channel: How It’s Made
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045 How It’s Made 4×06 (Brushes and Push Brooms, Blackboards, Smoked Salmon, Zippers)

Duration : 0:7:31

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Technorati Tags: 06, and, Blackboards, Brooms, Brushes, Channel, Discovery, Episode, how, It's, made, Push, salmon, Season, smoked, Zippers

Did it taste like Smoked Salmon? I’m guessing it would because they are from the same family; the salmon family. Tell me your thoughts and share what you used (ingredients, wood chips, etc.) to make it taste wonderful!

Delicious!!!!!!!!!

SMOKED WHOLE TROUT

8 (8 to 12 inch) trout
Water to cover
1/4 c. salt
1/2 c. brown sugar
3 garlic cloves, rushed
1 onion, peeled & crushed
1 tsp. dill salt

Mix all ingredients, add trout that have been cleaned and refrigerate for 24 hours. Remove from brine and drain on paper toweling. Air dry for 1 hour. Place on greased racks of an electric smoker. Using 3 pans of saw dust, smoke trout 3 to 4 hours, depending on size of trout and air temperature. Check one fish after 3 hours. Most people prefer smoked flesh to retain just a little moisture.

Is smoked salmon just as nutritious to eat as the fresh, tinned or frozen versions of salmon? Or is it nutritionally inferior.

Smoked Salmon has added salt, which isn’t as healthy as fresh salmon.

Why is Smoked Salmon so expensive? I bought a 6cm long paper thin strip from the supermarket and it was 2 pounds. I can buy a whole salmon steak for less. What do they do to it that makes it so expensive. Is it the same as eating raw fish?

Two reasons:
1) like the previous poster indicated, the costs of smoking salmon is pretty high. It’s not something that can be done en masse.
2) The salmon loses a fair amount of weight in the smoking process. I’m not sure how much, but if you lose a third of the weight in the process through moisture evaporation, the actual food cost increases by 50%.

My wife found some smoked salmon (the fully cooked, 6 oz. fillet type) at a very good price, and we need some simple meal ideas. Last night we crumbled it in a salad as we would use grilled chicken in a salad. Any other suggestions?

I love Smoked Salmon and this recipe is great!!!

SMOKED SALMON FETTUCINI

1/4 lb. butter
1 1/2 tbsp. minced garlic
1 pt. whipping cream
1 tsp. salt
3/4 lbs. fresh fettucini noodles
1/4 tsp. pepper
6 tbsp. grated Parmesan cheese
1 1/2 oz. smoked salmon, finely chopped
2 tsp. chopped green onion

In a heavy saucepan, melt the butter. Add the garlic and simmer over low heat until garlic softens (do not brown). Add the cream, salt and pepper and continue to cook on low heat until mixture is reduced by about 1/6. Stir in 3 tablespoons of the Parmesan cheese. Let stand on low heat.
Separate the strands of raw fettucini noodles and place in boiling water for about 3 minutes. Drain well, then add cooked noodles to pan containing the sauce. Stir well to coat. Add smoked salmon. Stir. Transfer to heated platter and top with remaining 3 tablespoons Parmesan and then chopped onion.

I had this dish at an italian restaurant and have attempted to make it but I can’t get the sauce right.

The dish is very simple, just fussli pasta with the smoked salmon cream sauce mixed in to the pasta.

The sauce tastes very creamy, smooth and smokey.

From what I can see the sauce has in it;

cream (milk or sour cream??)
basil
smoke salmon pieces
olive oil

and maybe white wine?? but it didn’t say that in the menu.

I tried with these ingredients but the sauce came out to thick…
the colour was more a light cream/pinky colour rather then the rich orange colour of the restaurant dish.

Plus the next day when i tried the left overs the pasta had soaked up the sauce and the pasta dish was very dry. When i bring take home of that restaurant dish the sauce still stays pretty saucey when i re-heat it the next day.

What am I doing wrong??

Smoked Salmon Alfredo
INGREDIENTS
1/4 onion, chopped
1/4 cup butter
1/2 pound Smoked Salmon, chopped
1 pint heavy whipping cream
1 tomato, diced
2 tablespoons chopped fresh parsley
ground black pepper to taste
DIRECTIONS
Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

Cold and Hot Smoked Salmon

Duration : 0:10:1

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Smoked Salmon is by far one of the best tasting smoked food to come out of the Bradley. In this video you will lead how to prepare your salmon, how to clean and gut the salmon and get the protein ready for that wonderful smoked food flavour.

Duration : 0:3:40

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Technorati Tags: bradley smoker smoked salmon, how to smoke a salmon, smoke a salmon, smoked salmon recipe

I bought some raw Smoked Salmon from M & S, I have no idea how it tastes & what the texture is like. To be honest, Im pretty scared!

it should be cut into really thin slices so its not like your going to be eating a BIG chunk of it at one time… just put it on a biscuit with a herb philly cheese spread and it’ll be AMAZING!!!! there’s also these little green ball thingys you can put on it too which are AWESOME but i can’t remember what there called!!>.. ITS DELISH!!! just try it and if you don’t like it you’ll be fine!