hanouda

How many rizlas did you need?

retired_bemesel

I was going to post something along similar lines!

retired_steevo93

So much for preempting the smoking jokes... Suppose it was a bit scrooge-like.

retired_bemesel

What did you do with the salmon?

retired_irisjade

Outstanding.

I want to try some.

Why did you try it? How much was the kettle? Has it come out like I would expect Smoked Salmon to look? Photos?

retired_bemesel

Sorry didn't see this bit. Sounds nice.

retired_kellywinkler42

I can't find the otf food thread, is it still kicking about?

Well done CtC.

retired_steevo93

It wasn't smoked, it was poached. Photos soon.

One of the easiest meals I've ever made, really. If you look around the net for poached whole salmon recipes, they're all different in terms of timings and the order you do things but a uniting theme is this:

1. Briefly boil a salmon in water flavoured by various gubbins.
2. Turn it over, maybe give it a tiny bit longer on the heat but not boiling.
3. Let it cool

The fish kettle I hired from the Morrisons round the corner for a £10 deposit, to be returned in 2 days.

The gubbins: carrots, celery, dill, lemons, salt, sugar, parsley, onion, bay leaves, peppercorns, white wine. That creates something like a court-bouillon.

Couldn't believe how good it came out. Flesh melted off the bone and you could really taste the seasoning in the fish. Served drunk, with parsley-ey potatoes and buttery spinach.

retired_irisjade

Ah, thought you said not poached.

I would like to try cold smoking.

retired_bemesel

I was amused by this.