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Smoked Salmon Dip Whether it's a holiday party or a Sunday brunch, this creamy smoked salmon dip is an elegant choice. Serve it with colorful veggie sticks or even bagel chips for a breakfast twist.
An electric smoker with a slab of hot-smoked salmon inside The most convenient of the various types of smokers are the insulated electric smokers. These devices house a heating element that can maintain temperatures ranging from that required for a cold smoke all the way up to 135 °C (275 °F) with little to no intervention from the user.
Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form into 12 patties. In a large nonstick skillet, heat 1/8 inch of oil.
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In August 2004, Little Chef announced a plan to change its logo, to a slimmer version of "Fat Charlie," the chain's mascot. [25] Little Chef's chief executive Tim Scoble said that this was "the start of a reimage programme for Little Chef" since the chain "has become a little bit dated", but now wishes to "take it forward into the 21st century ...
Season the salmon fillets with the salt and pepper. In a wok or heavy skillet, heat 2 teaspoons of the olive or canola oil and the sesame oil over high heat until hot, but not smoking.
Smoked salmon jerky is packaged using aseptic packaging to ensure the product is in a sterilized environment. The smoked salmon jerky is commonly packaged in a vacuum sealed bag in which the oxygen has been removed, or in a controlled atmospheric package in which the oxygen has been replaced with nitrogen to inhibit the growth of microorganisms ...
Canned salmon in the U.S. is usually wild Pacific catch, though some farmed salmon is available in canned form. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer to either cold-smoked salmon or salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some ...
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