Conference turris::cooks

    
    
	I entered "Dir /title=salmon"  and was given the following notes
    	with the word salmon in the title.
    
    				jim
    
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                            How to Make them Goodies
Created: 18-FEB-1986 21:29         1826 topics        Updated: 19-JUN-1989 13:20
                     -< for buy/sell/swap, see note 1261 >-
 Topic  Author               Date         Repl  Title
--------------------------------------------------------------------------------
   134  DREAMS::SIART         7-JUN-1985     0  Salmon Baked in Parchment
   530   YOUNG::YOUNG        24-FEB-1987    17  Fresh Tuna or Salmon recipies?
   712     SQM::AITEL        14-SEP-1987     8  Canned salmon recipes?
   767   CURIE::LEFEBVRE     14-OCT-1987     5  fresh atlantic salmon
  1082  DPDMAI::RESENDEP     28-MAR-1988     0  Salmon Mousse
  1086  RANGLY::ARCH_DAN     28-MAR-1988     1  Salmon Quiche,Anyone?
  1322  SUBURB::IMACLEAN     10-AUG-1988     9  SALMON PRICES WORLD WIDE
  1474  FSHQA2::LDIPROFIO    27-OCT-1988     2  SALMON LOAF RECIPE..
  1564  CIRCUS::KOLLING      20-DEC-1988    13  eggs and salmonella(sp?)
  1661  HOTAIR::SIMON         2-MAR-1989     0  Salmon Tortellini With Vegetables
  1826  CASV05::DUNN         19-JUN-1989     0  help - what to do wiht smoked salmon
    

    Smoked salmon is NOT the same as canned or fresh salmon, so most
    of the recipes in the list in .1 won't do.
    
    The only way I've eaten smoked salmon, often called Lox, is with
    bagles and creamcheese.  Given the cost of the Lox, I haven't had
    this treat for years!  It makes a delicious brunch.
    
    I've never seen any other recipes for it.  Tell your grandparents
    to have an afternoon tea and make up little openfaced sandwiches
    with lox and creamcheese, and they can invite ME by calling....
    ;-)
    
    --Louise

  In addition to the bagels and cream cheese recipe (one of my
  favorites, too), it's often served by itself as an appetizer dish,
  garnished with salted capers or fresh dill.

  If you have the nerve to grind or puree something which costs $25/lb
  (or more), you can try it in many of the recipes listed in the first
  reply. It gives a delicious flavor to almost any dish you make with
  it.

  One last point: once thawed, it may not keep more than a couple of
  days or a week at the most. You could take a chance, but it will
  certainly lose some flavor, if not actually go bad.

    If you read 1082, the recipe calls for fresh salmon.  But I added a
    comment at the bottom that I had made the dish using smoked salmon
    instead and it was delicious.
    
    The first time I made it, I chopped the smoked salmon up very fine. 
    The second time I did it, I put the stuff in the food processor and
    pureed it.  Second time was better.
    
    This salmon mousse is absolutely wonderful.  For goodness sake if you
    make it using smoked salmon, omit the salt and rinse the fish well
    under running water to try and wash off some of the saltiness.  The
    only drawback I can think of with this recipe is that it won't keep
    more than a couple of days.
    
    Good luck!
    
    							Pat

    For the adventureous, smoked salmon can be used in sushi in place
    of the other raw fish.  I haven't tired doing that though.
    
    Stella

RE:                    <<< Note 1826.5 by KEATON::TSOI >>>
                                  -< Sushi? >-

  > For the adventureous, smoked salmon can be used in sushi in place
  > of the other raw fish.  I haven't tired doing that though.

    I haven't tried it at home, but have had smoked salmon in sushi bars. 
    It's very good.  In fact, I don't consider it nearly as adventurous as
    the raw fish!

    							Pat

Smoked salmon is very rich and should be used in very
limited quantities to add flavor...It would be too much to use in a
salmon loaf, fer instance, but adds wonderful flavor to a noodle and
sauce dish..when used sparingly.  It is normally used in paper-thin
slices on bagels with cream cheese or small slivers added to scrambled
eggs for breakfast....or, add some few slivers to cream cheese topped
toast points for a tasty addition to salad.  For dinner, you might
add slivers of the smoked salmon to fettucine alfredo, a pasta and cream
dish.  It would be good on many things - remember, the flavor is intense
and a little goes a loooong way.

    Smoked salmon.
    
    Let it thaw out. Slice it into thin slices. Eat it together with
    Irish brown bread and a pint of Guinness.
    
    		Martin
    

       Buy (or make) a pizza shell.  Top it with some mozzarella cheese,
       a few dabs of heavy cream, a few pieces of smoked salmon, and one
       or two thin lemon slices (remove the rind).  Don't try to
       distribute the toppings evenly -- use some salmon on one part,
       lemon on another, for example.  Bake the 'za in a very hot oven,
       for 10-12 minutes or according to directions on the pizza shell
       package.
       
       --Mr Topaz 

    Here are two great appetizers I've had that used smoked salmon.  I
    haven't tried to duplicate them at home, so I don't have any amounts. 

    (1)  Smoked Salmon Salad (The Hungry I, Charles St, Boston)

    This was a Romaine lettuce salad with smoked salmon, red potatoes and
    leeks.  The dressing was creamy and mildly flavored with garlic I
    believe.

    (2)  Roasted Peppers with Smoked Salmon (Louie's Backyard, Key West, FL)

    This was a whole roasted yellow pepper, stuffed with a mixture of
    smoked salmon, feta cheese and capers.

    
    
    Smoked Salmon Pate
    
    
    1 C finely minced smoked salmon (puree this in a food processor.)
    1/3 C softened cream cheese
    1 TBSP mayonnaise
    1/2 t worcestershire sauce
    1/4 t lemon juice
    
    Mix all ingredients well so that they form a medium-thick paste, serve
    with Carr's table water crackers.
    
    -Lisa
    

    My idea of heaven is piles of smoked salmon sandwiches on brown
    bread - just went to a Bloomsnight celebration and that was the
    fare!!  I have a few more elaborate things to do with the salmon
    which I'm including here but I'll be in Dublin for a wedding (not
    mine) this summer and I'll be travelling around a little so can
    anyone enlighten me on where to find Moran's - I'm already planning
    on going out to the Aran Islands so Galway is no problem - and I'd
    go anywhere for smoked salmon on fresh brown bread!
    
    Well, here are a two other things to do with it (Smoked Salmon Tartare
    and Smoked Salmon with Fettucine):
    
    Smoked Salmon Tartare with Green Onions, Capers and Cucumbers
    (from Bon Appetit Light and Easy)
    
    2 servings
    
    6 ounces smoked salmon, minced
    1/2 cup thinly sliced green onions (white part and 2 inches of green)
    1/4 cup minced shallots
    2 tablespoons capers, drained 
    1/8 teaspoon grated lemon peel
    Lemon-Aquavit Dressing *
    
    8 thin slices sandwich-style white bread, trimmed and halved diagonally
    
    2 cups paper-thin unpeeled Japanese cucumbers (about 4 medium)
    1 small bunch watercress
    1/2 large avocado, peeled and sliced thinly lengthwise
    Freshly ground pepper
    Unsalted butter
    
    Combine salmon, green onions, shallots, capers and lemon peel in
    medium bowl.  Mix in 1/4 cup dressing.  Chill at least 1 hour or
    overnight.
    
    Preheat oven to 325F.  Arrange bread on baking sheets.  Bake until
    crisp and pale golden brown, about 10 minutes.
    
    Toss cucumbers and watercress with 3 tablespoons dressing in medium
    bowl.  Arrange on one half of each plate.  Fan avocado slices. 
    Sprinkle avocado with pepper.  Mound salmon tartare evenly in center
    of plates.  Set toast on sides.  Serve, passing butter separately.
    
    *Lemon-Aquavit Dressing
    
    Makes about 1/2 cup
    
    6 tablespoons olive oil
    2 tablespoons fresh lemon juice
    1 1/2 tablespoons aquavit or vodka
    1/4 teaspoon oriental sesame oil
    Salt and freshly ground pepper
    
    Whisk oil, lemon juice, aquavit and sesame oil in small bowl.  Season
    with salt and pepper.  Refrigerate 1 hour.
    
    (I never have the avocado when I make this but it doesn't seem to
    make much difference.)
               
    Fettucine with smoked salmon (from The Taste of Pasta)
    
    Preparation: 20 minutes
    
    4 servings
    
    275g/10 oz fettucine
    125g/4 oz smoked salmon
    25g/1 oz butter
    175 ml/6 fl oz single cream
    salt
    white pepper
    1 tbsp caviar
    1/2 tsp chopped fresh chives
    
    Cut the salmon into 1-cm/ 1/2-inch dice.  Melt the butter in a large
    frying pan; add the cream and a pinch of salt and cook for a few
    minutes until slightly reduced.  Add the smoked salmon and heat
    for 3 minutes.  Cook the fettucine in boiling salted water for 6
    minutes until al dente.  Drain.  Pour the fettucine into the frying
    pan.  Sprinkle with pepper and stir over high heat for 2 minutes.
    Serve in individual dishes and garnish with a little caviar and
    chopped chives.                                                      
    
    (I tried this with Salmon Tortellini once and it was just a bit
    too rich, oh well.)
    
    Suggested wines:  Spumante Champenois del Trentino, Pinot dell'Oltrepo
    Pavese (Italy); Pouilly Fume (France, and my personal choice every
    time); Californian Gewurztraminer (U.S.A.); Rhine Riesling (Germany).
                          
    Bon Appetit.
    
    

  Moran's is just off the main road somewhere between Galway and
  Shannon, but I don't remember the directions exactly (I only remember
  it from sight). Maybe one of our Irish colleagues could provide better
  directions?

    I make omlets with smoked salmon and boursin cheese, it's fabulous!
    
    Linda
    

To revisit this subject:

I went to a birthday dinner this weekend and the menu offered an appetizer
of:

	paper thin slices of smoked salmon (Scottish, of course)
	fresh paper thin slices of cucumber
	slices of tomato, halved/quartered to fit the sizes
	slices of sweet yellow pepper (crisp and mild)
	fresh lemon halves, wrapped in cheesecloth to keep seeds away
	fresh capers, drained, sprinkled over all

all arranged on a bed of thin shredded lettuce.

This was the best way I've ever eaten smoked salmon, simply lemon juice
and capers to flavor, and lots of fresh vegetables to cut the salty
taste of the fish.  This is NOW my favorite fresh salmon recipe!    

>This is NOW my favorite fresh salmon recipe!    

Make that....smoked salmon recipe....sorry, I'm not good on mondays.

I think two different beasts are being discussed here.

While all lox are (is?) smoked salmon, not all smoked salmon are (is?) lox.

I believe the base note is talking of the non-lox variety, since it refers
to half a fish - whereas lox are normally not available other than already
sliced/schnibbled.

Lox are prepared by pickling and smoking lightly to impart a flavor, whereas
"the other variety" of smoked salmon is generally smoked to a much greater
degree to actually "cook" it. Lox is (are?) basically raw, very deep orange
in color and very moist, whereas the other type is less orange (or more
brownish/beige) and drier, as well as flakier. (Lox doesn't (don't?) flake
at all.)

While I can pretty much guess which of these recipes call for which, I'd be
interested in more uses for lox, as I just obtained a goodly quantity of
lox bits and would like to do more with them than slap 'em on bagels.

(As for the other variety, I'd eat the whole fish on little crackers  or
 endive ends with a dilled mayonaise and be in heaven!)

-Jack

    Jack, I agree.
    My parents occasionally smoke their own salmon (gosh that stuff is
    great!). The first time they tried, it was smoked too much as to be
    the nearly cooked variety. This was more in the way of tuna texture
    than lox texture, but we ate it and loved it anyway. Mom's favourite
    way of preparing it was to flake it up and mix it with fresh egg salad
    for appetizers, sandwiches, etc. Very good.
    For those of you who are really big big fans of lox, the best
    suggestion is to buy your own smoker (my parents bought theirs at a 
    sporting goods store). You can smoke several types of fish as well
    as poultry (the turkey was marvelous). And of course, the fish is 
    MUCH less expensive than buying the finished product.
    
    Monica
    
    

    I think .20 is talking about the differences between cold smoked and
    hot smoked salmon.  Cold smoked is almost raw, hot smoked is cooked.  
    While the best recipes for cold smoked are either with brown bread &
    Guinness, or cream cheese a bagel, and a slice of red onion (&
    Guinness), it can also be cooked in other recipes.  Of course, the
    hands down best recipe for hot smoked is on crakers (& Guinness).
    
    			-JP
    

re: .22

>    While the best recipes for cold smoked are  . . . 
>     . . . it can also be cooked in other recipes.

And some of those recipes are . . . ???

Mostly what I've found is "add 'em to scrambled eggs", and "mix 'em up with
cream cheese and what-have-you for a dip/spread". What other types of things
can you do with extra lox?

-Jack

    The bottom line here is that the Guinness is essential.
    I'll buy that!
    [Its been so long since I've had a good pint of that stuff;
    used to be dinner (with jarlesberg cheese and crackers) at the 
    pub during my university years (not every day!)]
    
    Monica 
    

re .23

Well, I've had it in mousse, made by someone else (Julia Child's recipe, I 
think).  But, one I favor is made with whole wheat and spinach fettuccini.
The "sauce" is creme fraiche chopped fresh dill, and julienned cold-smoked 
salmon.  The sauce is heated to blend the flavors, which is enough to cook 
the salmon, then poured over the hot pasta.  Serve with a nice crusty bread, ...

and a pint of Guinness!

				-JP