Smoked Salmon Fatty experiment with Q-View

Discussion in 'Fatties' started by teeznuts, Aug 20, 2011.

  1. teeznuts

    teeznuts Master of the Pit

    I googled smoked salmon and seafood fatties and didn't come up with anything so I'm hoping I'm a pioneer in the realm of the fish fatty. Howbout the Fishy? Anyway last night I started out with 6 cans of boneless skinless pink salmon but only used 5. Added 2 beaten eggs and a cup of crushed saltines. Wasn't the right consistency so I added 2 more eggs. Mixed well and into a gallon ziplock overnight to tuffen up.

    Today I chopped up half a celery stick, a few mushrooms and a 5oz cheapy lobster tail. Sauteed in butter with 1tsp minced garlic and a little sherry. Added half a can of crab meat and some salad shrimp. Mixed half of this mixture with half a block of cream cheese and a handful of shredded mozzarella. Placed mixture on salmon and rolled. I was worried about it breaking so I placed foil under it on the rack and into the smoker. An hour into the smoke and it was starting to break so I used butcher's twine and tied the foil to the sides to keep it together.

    It broke a little bit but it was delicious. Now I need to fine tune it to get one that doesn't break. Enjoy the experiment.

  2. meateater

    meateater Smoking Guru SMF Premier Member

    What's your address? That's brilliant! [​IMG]  [​IMG]  [​IMG]
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Eggs are the problem...Beaten eggs "Souffle" when baked, Cheese cakes puff up then fall, blowing your Fish Fattie apart.

    The theory is sound. Try it with Raw Salmon with your Herbs and Spices, no eggs, I would venture you will be fine with your FISHY!

    Good Luck...JJ
  4. teeznuts

    teeznuts Master of the Pit

    Hey JJ do you suggest not draining the salmon if I eliminate the eggs? Its fairly dry and I don't want it breaking up. I was thinking this would be a cool alternative for my inlaws around Easter when they give up meat for religious reasons. This way I wont feel so guilty eating my q.
  5. the whole idea is pretty cool!!!!!  Goog luck in your quest for perfection!!!
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great idea!

    Looks delicious!
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    We don't get any more original than that !!!!

    Looks & sounds Awesome!!

    What internal temp did you pull it at??

    Thanks for showing!

  8. teeznuts

    teeznuts Master of the Pit

    Since all the seafood was pre cooked I went by time/color instead of internal temp. I wanted it slightly browned and it was on for 2 hours and 15 minutes. 2 hours at 225 and last 15 at 275.
    Last edited: Aug 21, 2011
  9. shellbellc

    shellbellc Master of the Pit OTBS Member

    Dad-gum-it...another sumthin to add to my to do list!!  Great looking fattie...interesing about the eggs...wonder if you could use mayo as a binder?  I would have put eggs in also...would it be wrong to put that in a bacon weave?? [​IMG]
  10. terry colwell

    terry colwell Smoking Fanatic

    I think its great as it is,, Just wrap it in Bacon to keep it together. And it will keep it from drying out also.
  11. teeznuts

    teeznuts Master of the Pit

    I think it would be fine. In my opinion bacon and wrong don't belong in the same sentence together.
  12. slownlow

    slownlow Smoking Fanatic

    amen to that.

    Awesome idea with this.  It  looks great [​IMG]
  13. rednecksmoker

    rednecksmoker Newbie

    Excellent idea!  The guys on my fishing team call the fatties "Baconators".  So why not call it the "Salmonator"  Just a thought! 
  14. teeznuts

    teeznuts Master of the Pit

    I like it redneck, I really do.
  15. jc1947

    jc1947 Smoking Fanatic

    Broken apart or not if it tastes great I wouldn't change it!

  16. Problem is, you're starting with already cooked salmon.

    Seems to me that if you processed the salmon the way they do with whitefish when make imitation crab, you'd have better luck.

    Puree raw salmon to a paste in a food processor first, then form into your loaf, you wouldn't need a binder, the fish itself would be the binder.  You could add in chopped salmon for texture.
  17. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Whoa teez!!!

    What an excellent idea!  I bet that was good.

    We have lagoon fish (Parrot fish) that are sold already pureed (thank you billebouy) , the locals use it to stuff Bell Peppers cut in half, I was looking for something different to try this weekend, ...this is what it will be, ...ummmmmm, wrapped in bacon!

    Awesome, thanks for the idea,

  18. teeznuts

    teeznuts Master of the Pit

    Justpassingthru that sounds awesome! I will be anxiously waiting for the results. Maybe ill try the blender after seeing the outcome of your project.
  19. meatinc

    meatinc Smoke Blower

    Nicely done!  Now wrap that thing in a bacon weave, leave out the eggs and you will have a WINNER!
  20. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    You got it teez, I'll document my experiment/adventure with photos, hopefully I can get some shots of them grinding the fish (or maybe we don't want to see that), I was thinkin' of chopping up some bells and shallots to mix in with the Parrot fish.

    I doubt they have a food processor or a blender, waaay to expensive here, they probably use a hand crank meat grinder and grind it several times,

    .......smoked tuna mousse, to spread on garlic-Parmesan-buttered slices of French baguette lightly toasted on the grill, is on my "to do" list, I'm planning on grinding the tuna in my meat grinder with the small plate until it is the desired consistency, ..........that should work for your salmon too.



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