Smoked salmon à la Grisell

[grisell]

- I like mine cut sort of half-way between.

Phil

Yes, I can see that above.

Sorry, that was very mean. No offense, I just couldn't help writing it.

[wheels]

...but true - they were the first bits off it though!

[kevster]

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.

Cheers
Kev

[saucisson]

Don't rub it in...


Sorry couldn't resist

Dave

[kevster]

[Ruralidle]

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 http://www.fishinabox.co.uk/site/02_about.php