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Spicy Smoked Salmon Cocktail Crêpes: Add 1 tbsp of chopped chiles in oil to the filling. Lillet Smoked Salmon Cocktail Crêpes: Substitute orange zest and juice for the lemon zest and juice, and add 1 tbsp of white Lillet (Blanc) to the filling. Recipe courtesy of Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg/Chronicle Books, 2012.
5 oz hot-smoked salmon, skinned and flaked into small pieces; 4 oz cream cheese, at room temperature; 3 / 8 cup mascarpone; 1 tsp lightly packed finely grated lemon zest; 1 tsp fresh lemon juice ...
Canned salmon in the U.S. is usually wild from the Pacific Ocean, though some farmed salmon is available in cans. Smoked salmon is another preparation method, and can either be hot- or cold-smoked. Lox can refer either to cold-smoked salmon or to salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some ...
A mousse may be sweet or savoury. [ 1 ] Sweet mousses are typically made with whipped egg whites , whipped cream , [ 2 ] or both, and flavored with one or more of chocolate, coffee, caramel, [ 3 ] puréed fruits, or various herbs and spices, such as mint or vanilla. [ 4 ]
The hot-smoked variety is typically cut thicker, is firmer, and has an intense smoky flavor. Hot-smoked salmon is sold in some supermarkets such as Whole Foods, and comes plain and sometimes scented with light maple, pepper, or other seasonings. The plain or light maple-flavored varieties work well in this recipe. Cooking tip:
After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the heat; smoke for 30 seconds longer.
Lomi lomi salmon (or lomi salmon) is a side dish in Hawaiian cuisine containing salted salmon, onions, and tomatoes. Its origin is similar to poisson cru . [ 1 ] It also resembles pico de gallo in appearance and to how it is often consumed as an accompaniment (or condiment) to other foods such as poi or kalua pork .
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