This would be my test batch using the dry brine technique that Quarlow posted back a page or so, I've always used a liquid brine, but this really turned out good. The bowl is our smoked salmon dip made with cream cheese, smoked salmon, horse radish, onion and whipping cream.
(http://www.baylinerownersclub.org/albums/album227/2010_02_15_18_28_12_0001.sized.jpg)
Great looking munchies you've got there. Great job!
I agree with Rensho. That is just plain yummy looking!
Mrs
Glad it work out for you. It is the way we have always done ours and old habits just seem to stick around. Yours looks really good. Congrats.
Looks good seaeagle2
Sure would like to have smoked salmon more often but at $8 per lb it kinda puts a hurt in the wallet.
The salmon dip sounds good too, but whipping cream? Thats kinda different.
To each there own I always say.
Looks quite tasty.
Perhaps you could post that recipe for us. I would like to try it.
My Wifie loves fish, I don't.
She ask me if the Bradley could smoke fish.
I told her No! ;D
Your salmon looks mighty good. I may have to break down and try it.
What about smoked Red Snapper?
This was fish we caught during the summer so I can't even begin to image what the cost per pound was, but I'm thinking $ 8 per lb is pretty cheap but of course there's the added relaxation value. Here's the recipe for the the dip 8 oz cream cheese, 8 oz smoked salmon, 1 tablespoon grated onion, 1 teaspoon cream horse radish, 1 table spoon lemon juice. the best thing is to combine the ingredents overnite, (yah right like you'll be able to wait), so the smoked fish really flavors it. then add some whipping cream, to thin it out enough so you can spread it easily. this recipe is just like the whole smoking deal, it's not cast in stone, and you can sort of adjust it, we usually double the soft cream cheese, and with your own smoked salmon who the heck knows how much 8 oz is, just add it til it looks like it will be good, the 8 0z came from a recipe I found that said to use a can of salmon and add some liquid smoke.
Smoked Red Snapper would be awesome.