Yet more Kummok salmon !

[Dalby Spook]

Sorry to be a bore, folks but this tastes sooooooo good.

[Mr Walleye]

Hey Dalby

If it tastes as good as it looks it will be awsome!

Good Job!  :P  :P  :P

Mike

[LilSmoker]

Yeah i have to agree, i've always been an avid cold smoked salmon fan, but Kummoks hot smoked is truly awesome!

It's worth having a BS just to do Kummoks salmon, oh and Habs pastrami, and er....ribs, turkey, brisket, well everything really!  ;D

Anyway that looks great Dalby, i could really put some of that away right now! ;)

[Kummok]

The pint of stout must be juuuuust outside the picture, eh Spook?!?!? ;) ;D

[Arcs_n_Sparks]

Dalby Spook,

Very nice indeed.....

Arcs_n_Sparks

[Wildcat]

That does look good.  May have to give it a try one day myself.  Do not care for fried, baked, grilled salmon, but smoked may work.  Grouper is my favorite fish.

[Dalby Spook]

The pint of stout must be juuuuust outside the picture, eh Spook?!?!? 

I think something a little more refind is called for here. A pint or two of very cold Chablis or a New Zealand Cab. Sauv.

Recipe suggestion: Spaghetti carbonara. Substitute the bacon for Kummok salmon. Serve with above. Enjoy.

[Dalby Spook]

May have to give it a try one day myself.  Do not care for fried, baked, grilled salmon, but smoked may work.

Wildcat. I do not like fish at all usually. This I will eat till it comes out of my ears.

[Kummok]

.....I think something a little more refind is called for here.......

"refind".....In Alaskan "culture", that involves using GPS to get back on top of your favorite "secret" fishing spot during season opening! (and then celebrating with smoked salmon and a stout! ;) :D ;) :D)

[NePaSmoKer]

That looks really good. Going to be my next smoke ;D

nepas

[West Coast Kansan]

  :D Great shot, betting this one goes to the track forum!  :D Very nice

[Me_Like_Meat]

The pint of stout must be juuuuust outside the picture, eh Spook?!?!? 

I think something a little more refind is called for here. A pint or two of very cold Chablis or a New Zealand Cab. Sauv.

Recipe suggestion: Spaghetti carbonara. Substitute the bacon for Kummok salmon. Serve with above. Enjoy.

Or do a vodka cream sauce with dill and lemon zest, with generous chunks of this tossed in during the last minute before serving. Use fine pasta such as angel hair or vermicelli, toss it up with a dash of the pasta water and a bit of the cream sauce before you add the salmon to the sauce. Arrange on a plate, garnish with a touch of extra dill then pig out. Or if the salmon is fresh from the smoker and still warm, sauce the pasta then arrange salmon on top. Whatever turns your crank. I'd go for a nice Pinot Noir. Some may like freshly grated Parmigianno Reggiano on top, others not. And don't forget some fresh ground black pepper and maybe a wedge or two of lemon nearby.

Oh crap I'm getting hungry now! Actually we had this two weekends ago, when I made my first batch of Kummok-ish hot smoked salmon. It looked like the picture above and tasted fabulous.........

Mike