The fruits of our labor (smoked salmon)

Mrtodd777

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Shortly before I joined this forum, I smoked my first ever Salmon. Hot smoked with Alder wood. I was cleaning out the freezer last night and found a package I didn't know I had. :becky:

I have been craving some smoked salmon for a while but after making it myself, I couldn't bring myself to buying it at the store.

Here's what became of the last of it.





After toasting the bagels, and assembling them, I drizzle the tops with a little truffle oil. I think its a great addition to the salmon.






Thanks for looking.
 
Fan-farking-tastic!:hungry:

Fish are about one of the only things I've been smoking for a few months now. I can't complain, though.
 
Mrtodd that looks delicious! I love smoked salmon! :thumb:
Have been using my cold smoked canned salmon a lot this winter. Can't get enough of it.

Thanks for the truffle oil idea, I'll give it a try!
 
Cold or hot or mixed? Looks cold but also looks semi hot smoked. Temp around 200 or so?
 
Cold or hot or mixed? Looks cold but also looks semi hot smoked. Temp around 200 or so?

I would call it "hot" but I guess it was mixed... IT ran between 195-215 for the duration of the cook.
 
LOVE salmon in any form, especially smoked! This looks great!
 
Looks great - I also mix smoked salmon with cream cheese and put it on a bagle!
 
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