How To Cook Tony's Smoked Salmon - How To Cook. Peel and dice 2 medium potatoes. Each can is hand packed with pieces of skinless, boneless, high in omega 3 chinook salmon and processed in our cannery.
Smoky Salmon Fillet Recipe
Peel and boil potatoes until just done. Combine rub ingredients in a bowl and mix well. Whisk eggs and milk together with salt and pepper. Add the potatoes, followed by smoked salmon strips. Preheat your smoker to 225 degrees, lay fillet flat on a rack once it reaches this temperature and smoke for. Let the smoked salmon warm on the kitchen counter and the eggs cool a little before serving, and your dish will achieve a happy median (range of temperatures). Smoke the salmon for 2 hours, adding a handful of chips in every fifteen (15) to twenty (20) minutes for the first hour (for light smoke flavor) or for both hours for a heavier smoke flavor. Put a thin layer of oil or butter on top of the salmon and warm it in the oven. Form the mixture into 3. Poached green asparagus works well.
Each can is hand packed with pieces of skinless, boneless, high in omega 3 chinook salmon and processed in our cannery. Poached green asparagus works well. Peel and boil potatoes until just done. Store for 24 hours in the refrigerator, or at least overnight. Combine rub ingredients in a bowl and mix well. So, smoked salmon, how do you eat. Peel and dice 2 medium potatoes. Form the mixture into 3. Great in a salmon spread, as an hors d’oeuvres, or in a salad. Smoked salmon does not require additional cooking but it may need to be reheated. The salt from the salmon complements the eggs.
