SCOTCH SMOKED SALMON
Several years ago DH and I acquired a gas smoker and found our smoked salmon to be very popular with people who like smoked fish. Originally, I found a recipe for Bourbon Smoked Salmon on the Internet, but the poster said he had adapted it from a recipe made with scotch. Being a scotch drinker, I changed it to scotch, added a little more sugar and made other changes to the original recipe over the years. We usually use Alder for the wood, however Apple also works well. We serve this on a platter with a garnish of a spicy olive and marinated vegetable mix from our local grocery store, along with some small slices of lemon and lime. Please note: the fish needs to marinate between 4-24 hours, which is not included in the prep or cook time.
Provided by KK7707
Categories < 4 Hours
Time 2h10m
Yield 1 fillet, 8-15 serving(s)
Number Of Ingredients 10
Steps:
- To make marinade, warm 1 cup of water to more easily dissolve the sugar and salt. Add the dark brown sugar and canning salt to the warm water and stir until dissolved. Add the rest of the water and the scotch and stir.
- Trim the fish as you like, then curl it, flesh side out, to slide it into a gallon zip-type bag. Place bag and fish in a medium bowl to help hold it while you work with it.
- Pour marinade into the bag, then add the thyme, lemon and peppercorns into the middle of the curled fish. This will keep the lemon slices against the skin of the fish and the flesh will not become discolored.
- Marinate fish at least 4 hours, preferably overnight.
- When you're ready to get the smoker prepped, remove the fish from the marinade and allow it to dry on a rack for 30-60 minutes.
- After the fish is dry and the smoker is ready, oil the rack from the smoker, generously oil the skin side of the fish and place it on the smoker rack.
- Grate fresh pepper over the fish, covering it lightly.
- Smoke 2-2 1/2 hours at approximately 215°F.
- Serve slightly warm or chilled.
Nutrition Facts : Calories 107.5, Fat 1.4, SaturatedFat 0.2, Cholesterol 20.7, Sodium 2646.7, Carbohydrate 7, Fiber 0.1, Sugar 6.7, Protein 8
SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
SMOKED SALMON PASTA WITH SCOTCH
Steps:
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.
- Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.
- In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.
Nutrition Facts : Calories 579.9 calories, Carbohydrate 48.9 g, Cholesterol 92.4 mg, Fat 28.1 g, Fiber 3 g, Protein 18.1 g, SaturatedFat 15.4 g, Sodium 519.2 mg, Sugar 2.3 g
SCOTCH SALMON
I found this recipie in a magazine distributed by the local liquor store. It's a nice change for salmon fillets if you can afford to part with the quality Scotch Whiskey.
Provided by Dugyb
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season salmon with salt and pepper.
- Mix garlic, parsley and 1 tbsp (15 ml) olive oil; rub salmon with mixture.
- Heat remaining olive oil in a nonstick skillet set over medium-high heat.
- Add salmon and sear for 3 to 4 minutes a side (or until fish flakes easily).
- Remove from pan and keep warm.
- Add mushrooms to pan and sauté until browned.
- Add remaining ingredients to pan and continue to cook until slightly reduced.
- Spoon sauce over reserved salmon and garnish with 5 mandarin wedges.
SMOKED SALMON SCOTCH EGGS
Smoked salmon and eggs is a cracking breakfast combination - take it to the next level with these Scotch eggs, flavoured with herbs, capers, lemon and cayenne
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Snack
Time 1h
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate and the yolks will still be soft). Set aside.
- Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
- Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
- Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.
Nutrition Facts : Calories 579 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium
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