Smoked salmon à la Grisell

Postby grisell » Wed Apr 14, 2010 11:33 pm

wheels wrote:- I like mine cut sort of half-way between.


Yes, I can see that above. :lol: :lol:

Sorry, that was very mean. No offense, I just couldn't help writing it. :)
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Postby wheels » Wed Apr 14, 2010 11:47 pm

...but true - they were the first bits off it though! :lol: :lol: :lol:
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Postby kevster » Fri Aug 27, 2010 4:19 pm

I know I'm dredging this post up from quite a while back....but I wonder if the difference in result with different people is that Grisell has a monster-looking fillet there (look at the width and depth of the side relative to the lemon) with very dense looking meat from a fit wild salmon. Such a thick dense fillet may not absorb as much salt per weight???

Just wanted to work this one out as I was hoping to have a go with Grisell's recipe and method next week, but there is no way I'm going to get hold of fish of that quality.

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Postby saucisson » Fri Aug 27, 2010 4:27 pm

Don't rub it in...

Sorry couldn't resist :lol: :lol: :lol: :lol: :lol:

Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby kevster » Fri Aug 27, 2010 9:42 pm

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Postby Ruralidle » Sat Aug 28, 2010 4:21 pm

I find Loch Duart organic farmed salmon to be very good quality - but it does take far longer to cure than the usual supermarket offerings. Unsurprisingly it also costs more! It can be ordered from
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