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Smoked salmon takes eggs, egg-based dishes, and the humble potato to a higher realm. Here are some bagel-free ideas: Potato cakes: Witt recommends teaming potato cakes with smoked salmon, crème ...
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Tightly wrap the casserole dish in plastic wrap or foil, or transfer the casserole to an airtight container, and store in the fridge. Reheat larger portions in a 350-degree oven or smaller ...
Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for between twelve hours and a few days. As the salmon cures, osmosis moves moisture out of the fish and into the salt and sugar, turning the dry mixture into a highly concentrated brine , which can be used in Scandinavian cooking as part of a sauce . [ 6 ]
Tartar sauce (French: sauce tartare; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives.
Smoked salmon has featured in many Native American cultures for a long time. [citation needed] Smoked salmon was also a common dish in Greek and Roman culture throughout history, often being eaten at large gatherings and celebrations. [3] During the Middle Ages, smoked salmon became part of people's diet and was consumed in soups and salads. [3]
Season the fish with the salt and black pepper. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes.
Place the salmon on the prepared baking sheet, pat dry with paper towels and brush with the soy sauce mixture. Bake until just cooked through, 10 to 12 minutes.