Salmon bits and caper take less than ten minutes to spread or cut the samples before capturing, dairy pond farming cream, cream cheeses, and vessels. Smoked salmon bags, eating dining with you. Or breakfast or lunch:
There are so many different methods and different cooks prefer to use the one that works best for them.
I’ve tested a few different ways because I wanted to try smoked salmon without any sugar. Most hot smoked salmon brine recipes call for the use of brown sugar, salt, and water.
Brown sugar is used as a preservative for salmon. No, the final result doesn’t taste too sweet, if you decide to use brown sugar in the brine.
Since I made two different kinds of salmon, one of which I wanted to be 100% sugar-free, I made my brine with just salt and water.
I brined the salmon in water and salt in the fridge for 8 hours. You can do it for as little as 4 hours or up to 12 hours.
Then I rinsed (rinse well!!!) it and placed on a drying rack over a baking sheet and dried it in the fridge for 12 hours to achieve pellicle on the skin on the fish. This is an optional step but highly recommended. The pellicle is the shiny layer that forms on the surface of the salmon after you cure (brine ) it and dry it.
Smoked salmon with bagels and caper salsa
- 4 plain or rye bagels
- 100 g cream cheese
- 200 g sliced smoked salmon
- 2 spring onion, finely chopped
- 2 plum tomatoes, finely chopped
- 2 tbsp baby capers, rinsed and drained
- 2 tbsp finely chopped dill
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Cut the bagels in half and spread the base generously with cream cheese,Then top with the salmon.
Combine the spring onions, tomatoes, capers, dill, lemon juice, and olive oilin a bowl.Pile this mixture onto the salmon and serve.
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