image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

24.11.13

SMOKED SOCKEYE

 
Holy Smoke these are tasty! I am not a fish eater, but I concede that the Fall 2013 smoked sockeye turned out perfect! I can’t take the credit for it, except perhaps for the nagging over the years, “too salty” and “cut down the salt”. Well he did. My handy husband made the loveliest smoked salmon at the end of the summer. It was the last hot day, because had we warm days left I would have insisted that he smokes another salmon. But that is all the good weather that we had left and the following day we had seasonal temperatures and smoking was over.
 

One more pretty left from our glorious fall, two weeks ago our granddaughter brought in a mum twig. I was reluctant to put it in a vase and then one by one the flowers popped open. It’s still lovely, but soon it will be replaced by a tiny Christmas tree! How time flies.
 
Using Little Chief Home Electric Smokehouse Ingredients Needed:
 
About 5 lbs whole frozen salmon
 
Brine ingredients as follows; adapted from RLROUSE recipe:
 
4 quarts [16 cups] of cold water
1 cup of non iodinated salt
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
4 Tbsp lemon juice
2 Tbsp lemons concentrate
1 cup of brown sugar
 
• Outside temperature has to be high twenties/ low thirties [in Celsius].
• Thaw the salmon overnight.
• Fillet and cut the salmon into twelve pieces.
• Combine brine ingredients in a large bowl.
• Place the fish pieces in the brine and cover.
• Soak the fish in the brine for 3-1/2 hours [could be up to four hours].
• Rinse the fish very lightly and let it drain on wire racks for about half an hour.
• Spray the racks with PAM to prevent the fish from sticking.
• Fill the smoker bowel to the brim with large hickory chips.
• Smoke for seven hours.
• Ready when the fish flakes.
• Let it cool, vacuum pack and freeze.

6 comments:

  1. I really enjoy smoked salmon, generally in sushi rolls with cream cheese and some green onion. How else do you serve it?

    ReplyDelete
    Replies
    1. with crackers and creamcheese :-)

      Delete
  2. Nice one, Zsuzsa, this is something Peter wants to do for me now that we are (almost) retired.

    ReplyDelete
    Replies
    1. shh I love Jim with an apron :-)

      Delete
  3. Wow, Zsuzsa! I missed at least 5 of your posts...you've been so busy cooking, and baking; and now 'showing off' ...LOL with your gorgeous smoked sockeye salmon that I know I will not be making here in S. Florida! I love smoked salmon...but nothing compares to homemade; that's for sure!

    Also I missed your famous and fabulous Isler, which I have never made or probably had in my entire life. Love the Budapest photos and the bakery case one especially.

    Your chicken finger are so delicious and your granddaughters are so sweet to help out in the kitchen. I can see the future amazing cooks taking after their Nagymama. The chicken fingers are for sure very, very N. American that was actually created for kids in mind, and what is better than the homemade version? Yumm!

    Oh, and the candied almonds are even better than my candied walnuts. Will try your recipe for sure, for the holidays!
    I hope I'm up to date with all your fabulous and wonderful creations! xo

    ReplyDelete
    Replies
    1. Candied walnuts are delicious too. :) I remember looking at your post dear Elisabeth, I can't remember if I posted though - one of those almost senior moments haha

      Delete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive