At a seafood fest over the weekend, there was a stand selling bbq salmon dinners. In the top corner of their tent hung a few sides of smoked salmon. I love smoked salmon (and don’t like other kinds), so I bought a “side” of it from the Native American guy selling them. Oh boy. $30. He just handed it to me, no bag, and once I was holding it, I’m guessing it weighed 6-8 oz. We got it home, I struggled to peel the fish off the skin. He had scored it, salted it, and smoked it to within an inch of its life. The texture of it is shoe leather, except in a few little chunks where it is closer to jerky. I don’t want to toss it, and don’t know how to use it.
My only ideas are to make a dust out of it using the food processor, and sprinkle crumbs of it over pasta. Alternately, long soak, then food process, then mix with potato/bread to make a fish fritter similar to how brandade is used. Thoughts?
Yes - brandade is what I said but bacalau is what I meant. Re the idea of a cream cheese or a dip, I’m not sure how finely the f.p. would mince it, and the texture is just really difficult. That’s why I thought maybe a soak…
Is it firm enough to shave/slice thin on a mandolin? If so you could use it as a substitute for bonito or bottarga. Or the food processor may shred it into something resembling Asian pork floss that would be good on rice.
I mean, how else should I describe? I don’t mean any disrespect, but I don’t know his name. He was from one of the local tribes. All the other bbq guys were white. We actually got amazing smoked salmon from a guy on a local res here a number of years ago. But this salmon was not amazing. And if it wasn’t so costly, I’d toss it.
I’m not sure what you mean by this comment. It’s not the first smoked salmon I ever bought, and not even the first smoked salmon from a local Native American on an reservation. It is the first one that isn’t really usable, or edible, as is…
Hey all. I appreciate the ideas. It seems like the two prevalent ideas are similar to what I was thinking - either soak and use in a fritter/dip, or powder and use as a seasoning or topping. I’m going to play with it. I probably have enough to give it a couple different treatments.