Hi folks
has anyone a salad dressing recipe to go with Kummoks hot smoked salmon. Maybe with a little chilli kick in it ?
I use to use a horseradish/apple sour cream dressing. I haven't used that recipe in a while, I'll try to dig it up. It's also good on smoked trout.
Yeah great combination salmon and horseradish, i like the real hot stuff ;)
Quote from: Habanero Smoker on February 19, 2007, 02:27:44 PM
I use to use a horseradish/apple sour cream dressing. I haven't used that recipe in a while, I'll try to dig it up. It's also good on smoked trout.
That one sounds tasty Hab. Hope you can find it.
LilSmoker, Have you ever tried Atomic Horseradish? It lives up to its name. Waitress told me when they open a new container of it at the restaurant, they get a newbie to take a whif. Apparently good enough to cause hearing loss for a few minutes. Definitely a good tasting addative. Haven't tried the smell test. :o
Quote from: Gizmo on February 19, 2007, 09:45:29 PM
LilSmoker, Have you ever tried Atomic Horseradish? It lives up to its name. Waitress told me when they open a new container of it at the restaurant, they get a newbie to take a whif. Apparently good enough to cause hearing loss for a few minutes. Definitely a good tasting addative. Haven't tried the smell test. :o
Hi Gizmo, i haven't tried the Atomic, but there's a local farmers market i go to and they do this home made stuff, which is very powerfull to say the least! ;D, sometimes i have hot beef sandwiches with this stuff plastered all over it, i can't get enough of it! ;D ;)
Not to sound like a "furbi" but Yummmm!
That stuff Habs mentioned sounds good for sure. I have some horseradish growing at home, need to grind some someday here soon.
Mark
I felt bad mentioning the sauce and not posting the recipe. I finally found it. It's from the Culinary Institute of America, so I hope they don't mind me sharing this.
Apple-Horseradish Cream Sauce (make about 1 cup)
1/4 C. Heavy Cream
1/4 C. Sour Cream
1/4 C. grated Granny Smith apple (peeled before grating)
2 Tbs. prepared horseradish
1/4 tsp. salt
Whisk the heavy cream until medium-stiff peaks form. Fold in sour cream, apple, horseradish and salt. Refrigerate for 20 minutes and serve, or store in the refrigerator for up to two days; during storage ingredients may separate, so remix before serving.
Some times I will add maple syrup. After mixing the ingredients, I will test taste, and usually will increase the horseradish, but always stare with 2 Tbs., and adjust from there. I've found not all horseradish are equal.
Thanks Habs, sounds delicious, i have a good stock of smoked salmon, so i'll give it a go at the weekend. ;)
Thanks Hab :)
I forgot to state when I use maple syrup (generally 1 Tbs.), I reduce the sour cream by the same amount.
Quotei have a good stock of smoked salmon,
I have 10 - 12 lbs Alaskan Wild Salmon which I am smoking tomorrow, currently brining in a dark rum and light demerera sugar based brine. This dressing looks like it will complement it VERY well.
Also planning on smoking a couple of pounds of fish roes at the same time. :)
Not done any smoking for a while now, looking forward to getting back into the swing of things! ;)
Thanks Habs, will be trying some one of these days for sure!
Mark
OK Hab, now ya did it again!!! Had some apples left over from some galettes I just pulled out of the oven so I decided to whip up a batch of your dressing and us it on some blackened salmon fillets. Well I was told by the boss lady that horseradish was out of the question so I figured I had it all to myself. Halfway through dinner she braved to try some on her fish. I went to refill my beer mug and came back to an EMPTY serving bowl of what USED to contain your dressing.
Sure glad I got in one serving before it mysteriously dissappeared. :o ;D
Perfect match for salmon and I'm thinking it might pare well with a halibut burger.
Good stuff guys. Try it. ;)
Thanks for the ideas guys. Hey Manx, are those cods roes your smoking?
QuoteHey Manx, are those cods roes your smoking?
No, unfortunately not DS, cod roe is as rare as hens teeth round here nowadays as are decent size cod as you will know, European Union and overfishing and all that! >:(
Devereaus only got about 5lb of cod roe in total last year when it was in season (Easter time), what they did get came off the Irish trawlers.
This was whiting roe, they happened to have a couple of pounds of the stuff a few days ago and at £1.80 lb I thought I would give it a try.
I just covered the first 8oz or so in wholemeal flour and fried in olive oil gently and it was lovely. Figured it would be even nicer smoked!
From time to time I buy smoked cod roe from a smokehouse in Suffolk as I love it!! Hope the whiting roe comes a close second! ;)
Nothing ventured nothing gained!! ;) :D
Quote from: manxman on February 22, 2007, 04:35:03 AM
Quote
......Also planning on smoking a couple of pounds of fish roes at the same time. :)
Manxman;
I only had fish roe once, and that was shad, maybe it is better after being smoked. ;) But I also can't tolerate raw clams or oysters.
Iceman;
Glad you liked it. The sauce is simple with few ingredients, but it does work well on fish.
Manxman is cod roe the same in all cod? I fish for cod there in california would it be the same? If it is i will have to give that a try. Never really noticed when cleaning the cod. If so could you give info on how to cook or smoke.
coolguy
Hi Coolguy
Prehaps I can answer that as Manx and I only live a few miles apart. I assume you are catching Pacific cod which I understand are a similar species to our Atlantic cod. So I guess the roes will be similar. Roes are very soft a rupture easily so need gentle handling.
I suggest wash them in cold water then immerse in a 70% brine for an hour. Then cold smoke until you loose 25% weight from fresh.
Never tried in a BS as they are rare as rocking horse **** over here.
Yes. I agree with what DS says regarding cod. The big problem apart from the rarity value of cod (on this side of the pond in any case) is getting hold of them when they are carrying the roes/eggs. Round these parts it is usually around Easter and then only for a short period of time.
I brined the whiting roe (small) for about 15 minutes in 80% brine (dissolved salt in water until an egg floats in it), the much bigger cod roe I would do for about an hour as DS said then wash thoroughly and leave to dry for a few hours.
I then hot smoked although cold smoking was an option, I was doing some salmon a la Kummock and pulled the whiting roe soon after the 140F period although the much larger cod roes I would probable leave for roughly the same period as the salmon in total including the 175F period.
Probably be able to apply this to other specie of fish, I love smoked fish roe and first indications are that the whiting roe has turned out very well indeed. Will get a better idea after it has sat in the fridge for a couple of days. ;)
If you get the chance I would definately give it a try coolguy.
We had hot smoked salmon last night, so we decided to try the sauce,it's delicious! we love it!, it's a great compliment to the salmon, nice 1 Hab! ;)
Doin up some of that this wknd. Thanx Hab
I wish I could take the credit for the recipe, but I got that one from the CIA.