What should I do with smoked salmon? How to eat smoked salmon

1. Select fresh fish to remove scales and fins, disembowel, and rinse with water.

2. Drain the water, cut it into small sections, and marinate it with soy sauce and salt for about 2 hours (according to the ratio of 15 kg of soy sauce and 0 75 kg of refined salt for every 50 kg of fish segments).

3. Drain after fishing, put it in a hot oil pan and fry, the fire should be strong, the oil temperature is about 200, the fish should be turned frequently when it floats up to prevent sticking, and fry until the fish is dark brown and the texture is firm.

4. Put the fish into the seasoning liquid that has been adjusted and soak it for 3 5 minutes while it is hot (preparation of seasoning liquid: 1 kg of ginger, wash, wipe off the water and minc, squeeze ginger juice with a cloth bag; 3 kg of sugar, boiled and dissolved with a little water, add 1 5 kg of rice wine, mix about 250 grams of ginger sugar and monosodium glutamate), soak it and remove it, drain.

5. Place it on the barbed wire, put the barbed wire in the iron pot at the bottom of the pot where the smoked material has been placed (smoked material: 150 grams of brown sugar per 5 kg of fish, an appropriate amount of fennel, licorice, and peppercorns, mix evenly), and cover the pot.

6. Heat, so that the brown sugar and other brown smoke in the pot can color the fish segment, and generally smoke for about 10 minutes to become a five-spiced smoked fish.

Material. Smoked salmon, mango, melon, black pepper and herbs.

Method. 1. As long as the melon is compacted in an empty round mold, and then put the mango to compact, 2. Smoked salmon can be added with black pepper and herbs, stirred into an empty round mold, compacted and served.

Ingredients: 4 eggs, 15 grams of unsalted butter, 50 ml of cream, 55 grams of smoked salmon, a pinch of salt, and a pinch of freshly ground black pepper.

1. Prepare the smoked salmon.

2. Tear the salmon into small strips.

3. Beat the eggs slightly.

4. Leave a little salmon on the plate, and mix the rest into the egg mixture.

5. Add water to a double-layer steamer, heat until boiling, and melt the butter on top.

6. Add the egg mixture and stir constantly.

7. When the egg mixture is mushy, add the cream and continue to stir until the egg is cooked.

8. Add salt and pepper to taste.

9. Done, problem solved.

Smoked salmon is cooked. Smoked salmon is salted, smoked, sliced and vacuum-packed. The amount of salination is generally between 2% and 5%.

There are two types of smoking: one is the smoking process that uses low temperature for a long time, also known as cold smoking, and the smoking temperature is roughly between 20 and 30 and lasts for 20 hours, or even longer.

Another hot smoking method, the smoke temperature is generally above, at least 30 minutes. Hot-smoked salmon should not be preserved and is usually eaten freshly. Cold-smoked salmon is sliced and packed in vacuum bags that must be refrigerated or frozen to have an expiration date.

At present, the raw materials for smoked salmon processed by production enterprises include wild-caught salmon and farmed salmon. In recent years, due to the limited resources of sea fishing, it is far from being able to meet the demand of the export market, so many farmed salmon are imported in large quantities. In the process of salmon farming, it is necessary to feed and treat diseases with feed and drugs, and there are certain risks to the safety and health of imported farmed salmon raw materials.

In the process of smoking, the salt contained in the salmon meat is made by the processing technology of smoking and high temperature, which can often directly kill the pathogenic bacteria in salmon products.

The higher the concentration of smoke, the higher the killing rate of Listeria monocytogenes. Listeria monocytogenes is ubiquitous in the environment and can be found in most foods, the biggest difference from other bacteria is that it can still grow slowly at refrigerated temperatures as low as 0, the optimal growth temperature of Listeria monocytogenes is generally 0 45, low temperatures can only kill it at -40, and smoked salmon is made at a lower temperature.

Smoked salmon has always been a classic delicacy on the Western table, its taste is very special, with a faint smoky taste, but the texture is raw, or to be precise, richer than raw salmon, like clotted fat, and it dissolves in the mouth. Smoked salmon is even more varied than raw or cooked salmon, whether it's a delicious brunch made on the weekend, or a snack with mango or cheese in the summer.

Salmon is still quite different in terms of smoking methods, which are divided into cold and hot smoked.

Cold smoking is the use of low temperature to slowly push the woody aroma in, so that the salmon is not smoked, and the elasticity is still there.

Hot smoking is the process of smoking whole salmon until it is cooked through a high-temperature fire, which is a traditional Nordic salmon cooking method, and the process is very natural, with no other ingredients added, emphasizing the original taste of the salmon. If the heat is well controlled, the fish will remain tender and have a strong woody burnt aroma.

1.Avocado smoked salmon salad.

Ingredients: 2 avocados, 1 2 slices of smoked salted salmon fillet, 3 tablespoons small caviar.

Ingredients: 3 tbsp wine vinegar, 1 tbsp mustard, 5 drops of tobasco, 1 tbsp olive oil.

Method 1: Cut the avocado into large pieces and pour two tablespoons of wine vinegar to prevent discoloration.

2. Cut the salmon into small slices or small pieces and mix with avocados;

3. Add the mustard sauce to the remaining wine vinegar, then add tobasco and olive oil and stir well;

4. Sprinkle with caviar at the end.

2.Smoked salmon hash browns.

Ingredients: 500g powdered potato, 1 medium onion, 1 large egg, 2 tablespoons whole wheat flour, salt, black pepper to taste, sunflower oil (for frying), 200g smoked salmon, 150ml thick sour cream, garnish: fresh dill or flat leaves, a few sprigs of parsley.

Method 1Preheat the oven on low heat. peel and grate the potatoes; Finely chop the onion. Put the onions and potatoes in a sieve and squeeze out the starch juice with the back of a spoon, the more the better.

2.Put the potatoes and onions in a bowl, add the eggs, flour, salt and pepper and mix well.

3.Pour the sunflower oil into a frying pan to a depth of about 8 mm and heat until smoking.

4.Put a tablespoon of the potato mixture in oil and flatten it into a 5 cm diameter hash brown. The rest of the mixture is made into round hash browns.

Fry 4-6 slices each time, and fry each slice for about a minute. When the bottom of the round hash browns is golden brown, flip over and fry the other side until golden brown, but still soft in the middle.

5.Remove the hash browns from the pan, place them on a paper towel to drain off excess oil, and place in the oven to keep warm.

6.Smoked salmon cut into small strips. Place a spoonful of sour cream and a few slices of salmon on top of each hash brown. Garnish with a few sprigs of dill or parsley.

1. Fresh slices are eaten raw, because they are rich in oil, so the taste is very good (frozen can also be, remember to melt before eating.) If it has been thawed twice, the taste is more chai). If you keep it for too long and the large pieces of meat can choose to fry it in oil (remember to use the oven after frying, because the salmon pieces are still relatively large, and if you can't guarantee that they are cooked inside and out, the taste is not good), because the oil content can be imitated, and the cooking oil can be put less.

The bones and head can be boiled in soup.

2. Smoked salmon is a Western dish created by the Inuit. They discovered that the meat of Chang Rentju salmon was salted and smoked and then preserved for a long time, and the smoked salmon was born. Nowadays, smoked salmon has become a delicacy that can be used for any occasion.

Smoking salmon is to put the salmon on a smoked stove, put hay underneath, and light a fire to burn the hay to produce heat and smoke, with the purpose of using heat to heat the salmon meat. So the finished product is cooked.

Pregnant women can eat smoked salmon because the omega 3 in salmon is good for the development of the fetus's brain. However, it is important to stop in moderation as eating a large amount of smoked food may ingest some carcinogens produced by smoke, which is not good for the fetus. Smoked salmon is a food that is susceptible to bacterial infections and should not be eaten by pregnant women.

Smoked salmon is half-cooked, and those with a bad stomach are better to eat less. Smoked salmon is raw, not cooked, pregnant women can not eat smoked salmon, smoked (smoked) food is the traditional European method of preserving meat, they will be able to eat meat in a short period of time with smoke (smoked) cooked, but (smoked) after the salmon meat is delicate and tender, we Asians always taste like the last cooked raw meat when eating it, in fact, smoked salmon is cooked only in the taste of raw meat, tips: generally salmon is thick and shoe after cooking, smart European ancestors use smoke (壎) Method: Cooking it is both tender and meaty, and it is good for preservation, which is really a wonderful way to kill two birds with one stone! , only smoked, but not fully cooked, only smoked, but not fully cooked.

2007-02-26 10:22:58 Added:

It is recommended that pregnant women should not eat

<> "Smoked Salmon.

Ingredients: Smoked salmon, mango, orange, lemon, avocado, black truffle, bean sprouts, pine nuts.

Flavor: vanilla green oil, salt.

Steps: 1. Dice mangoes and avocados, shred oranges, slice black truffles, and select good bean seedlings for later use.

2. Put the fruit in a bowl and stir, add 1 gram of salt, evenly destroy the base and stir and then spread it on the salmon.

3. Roll up the plastic wrap, about 20 turns, and roll until it is set.

4. Refrigerate the rolled salmon for 5 minutes.

5. Take it out and put it on a plate, and pour the vanilla green oil on the remaining holes.

Salmon is rich in protein, vitamins. It is also rich in unsaturated fatty acids, which can improve the activity of brain cells and increase HDL cholesterol, thereby preventing and treating cardiovascular diseases. Salmon is delicate and delicious, and it is a "treasure in the water".

Wash the salmon head, split the fish head in half from the middle, cut the tofu into pieces, and cut the green onion, ginger and garlic into sections for later use. Pour cooking oil into the pot, then add the shallots, stir-fry the ginger until fragrant, put the cut fish head into the pot, add cooking wine, and fry on both sides until a faint yellow. Pour an appropriate amount of oil into the pan, fry it over high heat, then turn to medium-low heat and continue to fry before serving.

Stir-fried salmon is probably the most important thing. Whether the heat is in place directly affects the taste when eating.

Salmon can be divided into fresh salmon and frozen salmon according to the way it is preserved, so of course you should buy fresh salmon. The flesh of frozen salmon is looser and less firm than fresh, and there may be fine ice residues when touched. Salmon is delicate, and my home-cooked method is pan-fried salmon.

This treatment maximizes the nutrients of the salmon and makes it delicious.

Pan-fried salmon. What I often make for my children is to fry salmon, and when frying it, put some carrots and asparagus in and fry it together, which is nutritious and delicious, and a simple meal is born (you can also put some mushrooms to fry together). Salmon is also produced in the best quality of Alaskan and English seas, but the reason why Norwegian salmon is so famous is because the sanitary conditions and meat quality of Norwegian salmon can meet the needs of the public, and can be supplied all year round, unlike some places where salmon is seasonal, a delicious piece of salmon, fresh shellfish or light soy sauce, a little honey, black pepper, a little ginger and garlic.

To marinate, apply the washed salmon skin and meat evenly on both sides with an appropriate amount of salt, and marinate for about 10 minutesAbsorb water, use kitchen paper to absorb the water of the marinated salmon, and there should be no moisture on both sides of the skin and meat, otherwise it will be very difficult to fry.

Ingredients: smoked salmon fillet, auxiliary ingredients: mixed lettuce, black water olive, melon willow, toast bread, horseradish, lemon juice, vinaigrette, 1. Fold the salmon fillet in half and roll it into a flower shape, put it in a basin, squeeze the lemon juice, and put the mixed lettuce next to it; 2. Cut the black water olive into slices horizontally and put it in a pot together with the melon willow; 3. Cut the toast bread into thin slices, cut off the crust on all sides, change the knife into a triangle, put it in the oven, dry it and put it vertically on the salmon; 4. Scoop a little horseradish with a small teaspoon, put it on top of the salmon, and pour a little vinaigrette on the outside of the basin; Smoked with fresh salmon.

The finished smoked salmon has a ruddy color and retains the original color of fresh salmon. Smoked salmon, the salmon is delicate and tender, and with lemon juice, it is refreshing and delicious.

Wash and drain the salmon, then prepare the spice mixture to spread on the salmon, seal it in plastic wrap and refrigerate it for 24 hours.

Choose a deep pot and spread the tangerine peel with sugar, melt the sugar over medium heat, and stir slowly until well combined.

After waiting for the bottom to burn, use the stand to put the salmon, cover the pot, place it in a ventilated and cool place and cover it with a damp cloth, wait for it to cool and then wrap the salmon in plastic wrap, and then put it in the refrigerator for 6 hours before eating.

Wash the salmon, remove the bones and wipe dry. Mix the seasoning well and spread it on the fish; Choose a relatively high pot, smear white sugar and dried orange peel on medium heat, see the sugar at the bottom of the pot begin to foam, let the sugar dissolve evenly, wait for the sugar to be white, put the salmon skin down, flat on the iron frame, then continue to use the fire; When you see smoke coming out, take out the salmon.

I think if you're not a particularly good cooker, then I suggest you don't make it yourself, you should ask someone else to do it, or you can go out and eat it yourself, because you won't eat it when you make it.