tag:blogger.com,1999:blog-537734033723164207.post512729899504651035..comments2023-10-24T03:10:47.088+11:00Comments on A Goddess In The Kitchen: Canadian Wild Smoked Salmonpurple goddesshttp://www.blogger.com/profile/05205284829507903435noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-537734033723164207.post-63683753239367267182008-04-22T02:30:00.000+10:002008-04-22T02:30:00.000+10:00We usually just eat scarf it down as part of an an...We usually just eat scarf it down as part of an antipasto plate.<BR/><BR/>Or just scarf it down, period...<BR/><BR/>I'm glad you liked it.Jazzhttps://www.blogger.com/profile/14644896022880634803noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-66837443352556209372008-04-19T09:35:00.000+10:002008-04-19T09:35:00.000+10:00I'm thinking potato for that number.There is a Jil...I'm thinking potato for that number.<BR/><BR/>There is a Jill Dupleix floating on cuisine.com.au for a salad (i think she uses smoked trout) that is perfect for hot smoked salmon.<BR/><BR/>And then I'm thinking creamy mash, or hash or blinis.<BR/><BR/>looks great - we do a lot of hot smoked salmon in my clan!grocerhttps://www.blogger.com/profile/13860154539429230909noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-4208192564056355612008-04-16T19:27:00.000+10:002008-04-16T19:27:00.000+10:00Wow looks like a full on piece of salmon, very mea...Wow looks like a full on piece of salmon, very meaty indeed. Glad you enjoyed. <BR/><BR/>P.S. on the tag you gave me. I am still going to do it just waiting for the right moment for it, after I land the job I want basically and then it will be done.Squishyhttps://www.blogger.com/profile/08673155309629983794noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-36193989927876211372008-04-12T10:05:00.000+10:002008-04-12T10:05:00.000+10:00Mmm reminds me of the smoked barramundi we get fro...Mmm reminds me of the smoked barramundi we get from Garfield. So it would suit a Japanese soba salad with some avocado, wakame, black sesame seeds, silky tofu and a light sesame oil-uzu-ponzu dressing.<BR/><BR/>It could be a good candidate for tossing into a risotto with dill and finished with a big scoop of marscapone and lemon zest. Or likewise with pasta, or a quiche, or flaked onto a puff pastry tart base, sprinkled with sumac and gussied up with rocket, buffalo mozzarella or Meredith goats cheese and caramelised onions. <BR/><BR/>You could even toss it into eggs on cocotte or eat in potato salad with dill and lemon dressing...ah so many options..delish.....stickyfingershttps://www.blogger.com/profile/14861830835308131738noreply@blogger.com