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Smoked Salmon Fatty experiment with Q-View - Page 2

post #21 of 34
Thread Starter 

Shallots would definitely bring some serious flavor!

post #22 of 34

Love it big effort to go where no 439.gif has gone before. Maybe a very thin wrap of pancetta/bacon,the set thing is the tricky bit. Really clever buddy.

post #23 of 34

Almost missed this one!

 

Way to think out of the box!!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #24 of 34

Teez, Sorry I missed your follow up Question...Bill and Gene are right...Pureed Raw Salmon would be the way to go!...If Cooked/Canned Salmon is what's on hand, Mayo and some Heavy Cream would add the needed Moisture and Fat/Richness without the Souffle' issues of the Eggs...JJ

post #25 of 34
Thread Starter 


Thanks guys
 

Quote:
Originally Posted by Chef JimmyJ View Post

Teez, Sorry I missed your follow up Question...Bill and Gene are right...Pureed Raw Salmon would be the way to go!...If Cooked/Canned Salmon is what's on hand, Mayo and some Heavy Cream would add the needed Moisture and Fat/Richness without the Souffle' issues of the Eggs...JJ



Good thinkin JJ. I'll have to try that if I cant get pureed salmon. Is it easy to do myself?

 

post #26 of 34

Teez...Super EZ!...Cut your Skinned Salmon filet into 1" Chunks and toss 'em in the Food Processor...Pulse until you get to the texture of Ground beef, full puree not totally necessary...You can add any Seasoning, Herbs, Spices and and 1/4C Mayo or Cream, for richness, with the Chunks of Salmon too...JJ

post #27 of 34

Hey teez,

 

I just want to let you know I haven't backed out of this, I talked to the man at the store and he will let me take pics of the grinding of the fish (I told him he would be on the internet and his face lit up), the only problem is he only grinds on Wednesday mornings, I gave him my number so hopefully he doesn't forget and will give me a call.

 

When it all comes together I'll start a thread.

 

Gene

post #28 of 34
Thread Starter 
Quote:
Originally Posted by JustPassingThru View Post

Hey teez,

 

I just want to let you know I haven't backed out of this, I talked to the man at the store and he will let me take pics of the grinding of the fish (I told him he would be on the internet and his face lit up), the only problem is he only grinds on Wednesday mornings, I gave him my number so hopefully he doesn't forget and will give me a call.

 

When it all comes together I'll start a thread.

 

Gene



Taking Q-View to the streets! Cant wait.

 

post #29 of 34

wow great idea Looks-Great.gif

post #30 of 34

I did something like this back in July...one pond of Salmon, sent through the grinder attachment of my wife's Kitchenaid, seasoned with fresh dill, salt and pepper.  I rolled it out and make a quick "crab dip" with canned crabmeat, parmesan cheese (freshly shredded), mayo, salt and pepper, onion powder, and a new product that 'Philadelphia' has...cooking cream (basically cream cheese, but designed for cooking, they even have flavored creams) and spread that, added fresh asparagus, rolled it and cooked it in the oven for 1 hour (two reasons-to attempt to keep it together, and no room on the smoker, as I had a brisket and some other stuff on there...)then moved it over to the smoker for an hour or so.

 

It was the hit (food wise) of the party....everyone loves my brisket, my two suckling pigs, and the sausage fattie, but people who dont eat fish were telling me that it was outstanding!

 

 

Your recipe sounds awesome as well.  We have a Christmas party in a couple of weeks, I just may try it!

 

 

Justin

post #31 of 34
Thread Starter 
Did you grind fresh salmon or canned? I want to try with fresh salmon ground up as some of the commenters here have suggested. the canned is such a pain to keep together.
post #32 of 34

It was actually a side of salmon, frozen, from the local Wally-world, thawed and ground....raw...

post #33 of 34
Thread Starter 

thats what I need to try

post #34 of 34
Amazing what people can come up with, looks amazing!
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