If it’s a gathering where I can’t reheat what I’m taking (or if I don’t want to add to the craziness of an event), then that cuts out half the appetisers in my repertoire. The decision of what to take is invariably narrowed down drastically once these factors are determined. How the food will travel, does it need reheating, does it need to be assembled, how many people do I need to serve. Whenever I am taking something to a gathering, the first thought that pops into my head is logistics. Oh – and it looks gorgeous and tastes fabulous! It was a hit with my taste testers! Keep leftovers in the refrigerator for up to three days.This smoked salmon appetizer ticks all my boxes for finger food: it’s fast to make loads (no fiddly assembly), it’s served at room temperature and can be made ahead.Serve immediately with Heinen’s precooked white rice for a quick side dish! To serve, sprinkle with sesame seeds and freshly chopped green onion.They are finished when the glaze stiffens and the bites have darkened in color. The salmon is safe to eat out of the cure, so you don’t have to check for an internal temperature.Baste the salmon with the glaze every 15 minutes for an additional hour.If cooking the salmon in the oven, feel free to add a small amount of liquid smoke to the glaze. Melt the butter over low heat and add the remaining ingredients. Towards the end of the 2 ½ hours, make the glaze.Place the baking rack in the smoker or oven and cook for 2 1/2 hours.I strongly recommend using a smoker for this recipe, the flavor of the wood really makes a difference! After an hour, preheat a smoker between 200˚F and 225˚F (no hotter), or the oven to 200˚F.This hour in the fridge will allow more moisture to evaporate and create a sticky texture on the outside of the salmon. Place the pieces on a wire baking rack and return to the fridge for another hour.There will be a lot of liquid in the bowl or bag and that is normal! After curing overnight, remove the salmon from the refrigerator and gently rinse with cold water to remove any excess cure. You can leave the salmon in the cure for up to 24 hours. Drizzle with honey and place in the refrigerator overnight. Sprinkle it all over the salmon pieces and mix well.
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