Tuesday, March 11, 2008

Smoked salmon

It's hard to find wild smoked salmon. Most I see in the stores is farmed and is made with sugar also. But when I find the good stuff, I don't mind paying the extra 2 or 3 dollars they charge.
Here's a REALLY QUICK and yummy breakfast.
One avocado, smoked salmon, olive oil, dijon mustard, red leaf lettuce. Mix together.
I keep the portion small for this as it is very filling and has wonderful savory flavor.

2 comments:

Anna said...

It's not the same as smoked, but have you tried curing your own salmon? It's actually quite easy. Sunset Western Living magazine a few years ago had a nice article about how the Scandinavians prepare the salmon, then let it cure buried in the snow. When I tried it, I just let it sit in the fridge (snow being rare in So Cal).

It was really yummy. I sliced it thinly and served with creme fraiche and capers. Yum.

I think there is a recipe in Nourishing Traditions, too. There are very specific and delicious sounding directions in the Charcuterie book, too. I'm sure that are gazillions online.

Marc said...

Anna,

I have eaten it cured and it is yummy. Just did a search online, and the directions appear pretty simple. Thank you!!!!
You are so full of good info!
Much appreciated. Have a great Wednesday.

Marc