- published: 12 Apr 2013
- views: 920473
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products.
Smoked salmon is a popular ingredient in canapés, often combined with cream cheese and lemon juice, or "bulked out" with other fish.
In North America, smoked salmon is likely to be sliced very thinly and served on bread with cream cheese or with sliced red onion, lemon and capers. In Pacific Northwest cuisine of the United States and Canada, smoked salmon may also be fillets or nuggets, including hickory or alder-smoked varieties and candied salmon (smoked and honey, or sugar-glazed, also known as "Indian candy").
In Europe, smoked salmon may be found thinly sliced or in thicker fillets, or sold as chopped "scraps" for use in cooking. It is often used in pâtés, quiches and pasta sauces. Scrambled eggs with smoked salmon mixed in is another popular dish. Smoked salmon salad is a strong-flavored salad, with ingredients such as iceberg lettuce, boiled eggs, tomato, olives, capers and leeks, and with flavored yogurt as a condiment.
Chef Jason Hill shows you how to make smoked salmon in this episode of "Chef Tips." This smoked salmon recipe is a "hot smoked salmon," made by smoking salmon over low heat on the Green Mountain Grills pellet grill (http://www.GreenMountainGrills.com). To begin, make a dry brine for smoked salmon, which consists of dark brown sugar, a bit of salt, and some fresh cracked pepper. Smoke the salmon for around 2 hours, then brush with an apricot glaze or some honey. You can serve this as an appetizer with crackers and cream cheese. Jason is using the Green Mountain Grill pellet grill for this recipe. Get Jason's app, "Video Recipes: Chef Tips with Jason Hill" on iTunes at http://itunes.apple.com/us/app/video-recipes-chef-tips-jason/id464159711?mt=8 or Google Play at https://play.google.com/...
This recipe is perhaps the best smoked salmon recipe we’ve discovered in over 40 years of making smoked salmon with our Big Chief and Little Chief Electric Smokers. It’s basic, it’s simple, and it consistently makes absolutely mouth-watering smoked salmon. With just two ingredients, salt and brown sugar, it couldn’t be any easier to produce the best smoked salmon recipe you’ve ever made. And with the optional step at the end, you can season a batch of smoked salmon with a variety of flavors all from the same dry brine mix. Whether you’ve been smoking salmon all your life, or it’s your first time, give this recipe a try, we’re sure you will love it!
How to smoke your fish- salmon, trout, whitefish, whatever! Super versatile smoked fish recipe. It's easy, and delicious! I've tried all sorts of various brines and concoctions over the years, yet this remains my favorite way to smoke fish. This dry brine has both the crucial elements needed for fantastic smoked fish- sweet and salty! Next time you're looking to smoke some fish, give this recipe a try, you won't be disappointed! Ingredients: 4 C Dark Brown Sugar 1 C Pickling Salt Garlic Powder (to taste) Cracked Black Pepper (to taste) Begin with skinless salmon or trout fillets. Cut the fillets into manageable sized pieces being sure to remove any bones. Mix ingredients. Generously cover each piece of salmon in a glass baking dish. Refrigerate for 6-8 hours. Flip the fish a...
Cold Smoked Salmon - Nova Lox - recipe - Once you have had Nova lox that you made at home ... you will never want anything else. Get you cold smoke generator on amazon - http://amzn.to/1QLVKh6 and make your own. Buy your CSG on amazon -- http://amzn.to/1sJVbYS Get your amazen pellet smoker here - http://amzn.to/1JW1Eur Get your smoke daddy big kahuna here - http://amzn.to/1NTTbdK Recipe : Ingredients - Salmon 500 gr. - Zest of 1 lemon - 1 bush dill fine chopped - 1/4 cup salt - 1/4 cup sugar How to make bacon: - sprinkle the ingredients on to the salmon - Place the salmon in a plastic bag in the fridge for 14 hours - Rinse the salmon - Dry the salmon with a paper towel - Cold smoke the almon with a smoke generator for 16 hours (max temp 27C or 80F) - Place the salmon in a ...
Legendary salmon fishing guide Herb Good shows you how to fillet a big salmon. He demonstrates how to fillet a salmon fast, at almost less than 1 minute. Fillet a fish and prepare the salmon for an easy smoked salmon recipe using Smokehouse Products famous Big Chief or Little Chief Electric Smokers.
Gordon Ramsay learns how to hand slice smoked salmon.
This is how I smoke salmon with my electric smoker. This is how it works best for me with my smoker using a cure flavor that my family likes. You may have to modify the time/temperature for your smoker and you can cure in whatever flavor you like.
Gordon Ramsays family traditional creamy egg and smoked salmon breakfast recipe. The most delicious Christmas recipes, cooked up by the world's greatest chef at home, "Gordon Ramsay's Ultimate Christmas" will teach you everything you need to know to cook up the perfect Christmas. The official Youtube channel of Gordon Ramsay with exclusive clips from a selection shows including Cook-a-long Live, Gordon's Great Escape and more. To find out more about Gordon Ramsay visit: http://www.gordonramsay.com Gordon Ramsay on Facebook http://www.facebook.com/Gordonramsay01 Follow Gordon Ramsay on Twitter http://twitter.com/#!/GordonRamsay01 --------------------------------------------------------------------------------
http://www.fishinbc.com/smoked-salmon/ Smoked salmon is my all time favourite west coast seafood recipe. In this video I show how I make smoked salmon. This recipe is always a big hit with friends, family, and coworkers. The video shows the entire process from start to finish, including the ingredients, how to prepare the fish, how to make the smoked salmon brine, how long to brine the fish for, how to dry the fish before smoking, and how to smoke the salmon using a Bradley Digital Smoker. When its all done the result is absolutely delicious! Smoked salmon can be eaten as a snack, made into a dip, and is an amazing addition to pasta sauces and soups. Salmon fishing tips: http://www.fishinbc.com/salmon-fishing/ Halibut fishing tips: http://www.fishinbc.com/halibut-fishing/ Lingcod fis...
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Mian's Kitchen Welcome to the Mian's Kitchen and the largest foodie community in Europe! We are all about beautiful recipes, expert tutorials, fresh talent, wonderful food and funny videos every week plus loads of your other favourite YouTubers dropping by to say hello. Here you can watch daily new recipes for Good Foods. PLUS this channel is about you too. Tell us what you want to see, what's cool and how we can do better and we'll talk straight back. Get involved and subscribe for the latest! Also make sure you check out our network channels. subscribe to as many as you like! https://www.youtube.com/channel/UCpL12E5BTOMIv0fATqmhIug #food recipes for dinner, #food recipes easy, #food recipes for kids, #food recipes for lunch, #food recipes pakistani, #food recipes desserts, #fo...
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Mian's Kitchen Welcome to the Mian's Kitchen and the largest foodie community in Europe! We are all about beautiful recipes, expert tutorials, fresh talent, wonderful food and funny videos every week plus loads of your other favourite YouTubers dropping by to say hello. Here you can watch daily new recipes for Good Foods. PLUS this channel is about you too. Tell us what you want to see, what's cool and how we can do better and we'll talk straight back. Get involved and subscribe for the latest! Also make sure you check out our network channels. subscribe to as many as you like! https://www.youtube.com/channel/UCpL12E5BTOMIv0fATqmhIug #food recipes for dinner, #food recipes easy, #food recipes for kids, #food recipes for lunch, #food recipes pakistani, #food recipes desserts, #fo...
I made this grilled, smoked salmon using Ziv's portable smoker. This salmon was perfectly tender with just the right amount of smoke to differentiate it from a typical oven cooked salmon fillet. I cooked this salmon at around 275 degrees, but this smoker would be excellent for a traditional smoked salmon at low temperature as well. The seasoning I used for these salmon fillets was Old Bay Seafood rub. I let the salmon dry marinate in the rub for about 4 hours. The salmon was glazed using these ingredients: Orange juice Honey Red wine vinegar Buy Ziv's portable smoker here (Use Coupon code NOHIPPIE for 10% off): https://www.amazon.com/Zivs-Portable-Smoker-Foldable-Lightweight/dp/B01HAHZPGE/ref=sr_1_1?ie=UTF8&qid;=1476888793&sr;=8-1&keywords;=zivs+portable+smoker Subscribe: https://www.youtu...
Amazing Fruit Harvesting Machines Compilation - How Do They Do It.mp4
So today may be my Birthday, but this video goes up for Mum's Birthday (wish her a Happy Birthday in comments below) I thought id be a loving son and make her breakfast in bed. That Breakfast was this Smoked Salmon Omelette using only Fresh ingredients including (obviously) Salmon, Sweet potato, Mushrooms, Spanish Onion, Fresh Chilli, Dill and Chives. Now if youre like me and seafood is not your thing, you can always sub the salmon with meats like Chicken, Turkey, ham, bacon & pork (just make sure to cook it properly first) So next time you have a few spare minutes to put into your breakfast preparation or if, like me you think omelettes are suitable for any time of the day, gives this one a crack and let me know how it goes and any amendments you may make in the comments below. Please be ...
Discover how cool coils are essential to the tastiest cold smoked salmon; how special cups give a new spin to age-old yogurt; how 1000 kg of ravioli are made daily; and how making 3 million pounds of fresh salad can actually be easy.
If you've never had deviled eggs - let alone Sam's Smoked Salmon Deviled Eggs - you are seriously missing out. Put these on any menu and you will surely be making them again very soon. Ep254
Here is another BBQ or Cooking Video from your friendly Curmudgeon. In this episode I smoke some salmon on the Weber Smokey Mountain. The basic process is simple. Remove skin from about 2 pounds of salmon filet. Put the filets into a dish and cover it with about a cup of dark rum. Do NOT use spiced rum. Refrigerate for 30 minutes. Pour off the rum, dry the salmon with paper towels. Prepare a mix of dark brown sugar and Kosher salt, 2 parts brown sugar, 1 part Kosher Salt. In the video I used 1-1/2 cup brown sugar and 3/4 cup salt. Mix the sugar / salt with about a tea spoon of ground black pepper. Pack the fish in the sugar / salt curing mixture and refrigerate for four (4) hours. Prepare your grill for indirect grilling, or fire up your Weber Smokey Mountain smoker. Remove t...
This show features chef Jan Birnbaum at his home in the Napa valley California preparing a home smoked salmon with a scrambled egg torte with caviar. The other half of this episode features Lidia Bastianich preparing cappellini pasta with a seafood and tomato sauce. Welcome to “Baking with Julia Child” on YouTube. Take a tour in the kitchen with Julia Child as she guides you through step-by-step cooking instructions for making foods that people crave and that home bakers want to create. Baking with Julia is a cooking show that aired on PBS and it was hosted by the late Julia Child, who is considered the grand dame of culinary arts. Enjoy the videos on this channel to learn baking tips, techniques, and unique recipes of breads and desserts that are shared by top pastry chefs, cookbook ...
Below is the original recipe. I adjusted the amounts for one quart of brine in the video. This amount will cure up to 4 lbs of fish, and may be used with other species besides just salmon....I've heard catfish is DELICIOUS cured and smoked. 1 gallon water 2.25 lbs kosher salt ( 4 cups) 1 lb dark brown sugar 2 TBS Cure #1 1/3 cup lemon juice 1 TBS garlic powder 1 TBS onion powder 1 TBS allspice powder 1 TBS white pepper brine times 1/2" fillets -- 1/2 hour 1" fillets---------1 hour 1 1/2 fillets-----1 hour whole fish-----1-2 hours rinse fish thoroughly after brining. let dry in a cool location until pellicle forms dry at 86 F (30 C) degrees F for 30 - 60 mins with damper fully open apply heavy smoke for 30 - 45 minutes with damper at 1/4 open position raising temperature gradually ...
Straight from an Alaskan Native recipe. Freshly caught from the river and then smoked. Make sure to comment any questions or if you have any suggestions on what the next recipe I should make leave it in the comments below. Thanks for watching!
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Come and watch +Azlin Bloor as she prepares a delicious fish curry dish with a twist, on the *season finale* of *Simply Singapore*. Join in on the fun, good food and refreshing drinks. Here is a link to Azlin's tasty recipe: http://goo.gl/dSZnQU I'll be co-hosting LIVE from the *Mile High VIPCON 2014(Denver HIRL)* #azlinbloor #hoa #simplysingapore #fishcurry #larryfournillier #denverhirl2014 #larryfournillier
Dave Graybill takes us to the Wenatchee River Salmon Festival in Leavenworth for some traditional Native American salmon cooking on this edition of "Fishin' Magician Outdoor Cooking Show."
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