Holey guacamole we have a lot of salmon.
We’re going to be eating fish for a while. No complaints from me, but the preparation is a bit daunting. We’ve decided that the fish must be divided into three groups: to eat immediately, to pickle, and to smoke. I did an awesome recipe this evening from my favorite lady, Martha, which uses hollandaise sauce with pan-seared salmon. No one was disappointed, though the recipe makes more sauce than is necessary. For pickling, we can’t get started yet. Right now the filets are soaking in their salt layers; tomorrow afternoon I can get to them and put together a nice brine.
Smoking is much more difficult. Well . . . ok, I make it more difficult, but that’s because I have big shoes to fill. I’ve never smoked a salmon, that was my dad’s job, and it was an endeavor, to say the least: 4:00 a.m. bastings and such to get the flavor just right. I’m following the handwritten recipe, but I’m a bit apprehensive about the smoking techniques, so we’ll see how it all turns out.
My dear boyfriend has decided to make it a Smoke-Off, since we have so much salmon, and has challenged my mother and I for the best smoked-salmon recipe. If I get the old recipe right, we’ll most certainly win, but deciphering the scribbles on the back of the heavily-stained recipe card is no small feat.
His recipe has a few more ingredients, but has never been tested.
I’ll update on how it all turns out. In the meantime, I’m getting fat on hollandaise sauce.