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I need some bagels
Entered: 2010-01-17
Edited: 2010-01-17
Type: workshop
Salmon came out of the smoker very, very good. I guess I did good with the temprature control because I completely avoided cooking the salmon. It still has that rich, buttery texture it does raw but much denser from the salt cure pulling out so much water. The oak and ash combination is potent but did a good job of balancing out the very fragrant aroma of clove and mace that the cure left on the salmon. Next time I do this I'll want to use a less powerful combination of smoke and spice flavors so the salmon flavor is more up front.
The salmon paired very well with the fresh goat feta from Blue Heron Farm Their feta has a soft, creamy texture and rich flavor that's less overpowering than most commercial fetas. Combined they make for a very rich meal and a little bit will go a long way.
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