Tag Archives: Salmon

Bradley, Cheese, Seafood

Smoked Salmon Mousse

A perfect light snack or appetizer recipe.

Ingredients – Marinade

  • ¾ cup White Wine
  • ½ cup Vegetable Oil
  • 1 tsp Salt
  • 1 Tblsp Dijon Mustard
  • 1 Sockeye Salmon Fillet
  • 1 8oz package of full fat Cream Cheese
  • Zest and juice of 1 Lemon
  • 1 Tblsp Dijon Mustard
  • 1 Tblsp fresh Dill, chopped
  • Pinch of Salt and Pepper

Directions

  1. Combine all the ingredients for the marinade and cover the salmon in the marinade, leave to marinate overnight in the fridge.
  2. Smoke Salmon, skin side down, with Pacific Blend Bisquettes in your Bradley Smoker at 120°F. for 2 hours.
  3. Raise the temperature to 175°F and smoke for three more hours.
  4. Weigh out 4oz of smoked salmon.
  5. Place 4oz of smoked salmon and remaining ingredients, except for the cucumber, into a food processor and blend until smooth.
  6. Cut ½” rounds of cucumber and pipe/spoon salmon mousse on top.
  7. Enjoy.

Recipe Compliments of Bradley Smoker Australia

Bradley, Seafood, Vegetables

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

Ingredients for Curing

  • 700g side of Salmon
  • 40g Salt
  • 30g Unrefined Molasses Sugar
  • 500ml Hot Water

Directions

  1. Mix together salt and molasses sugar in the hot water. 
  2. Allow to go completely cold and immerse Salmon for 1 hour.
  3. Rinse Salmon then pat completely dry.  Leave it to dry further on a Bradley rack whilst you set up the smoker.
  4. Smoke the Salmon in the centre of your Bradley Smoker at 95°°C (200°F) for about 2 hours, depending on thickness of fish, using Bisquettes of choice.  Test using digital thermometer for 70°C at the thickest part
  5. Remove from smoker and allow to cool, store in the fridge until needed.

Ingredients

  • 150g Fresh Linguine
  • 150g of tender Spring Vegetables, Sugar Snap Peas/Broccoli etc
  • 1 Tbsp of Crème Fraiche
  • 2tsp Creamed Horseradish
  • Black Pepper
  • Fresh Dill

Directions

  • Flake some of the hot smoked salmon, about 200g.  Set aside to come to room temperature.
  • Heat a pan of salted water and add fresh Linguine together with spring vegetables.
  • Cook until pasta is to your liking then drain.
  • Put crème fraiche together with Horseradish cream into the hot pan and return the linguine and vegetables.  Toss together with a generous grinding of black pepper and freshly chopped Dill.
  • Divide between warmed pasta bowls and top with flakes of hot smoked salmon and more dill.
  • Serve immediately.

Recipe Compliments of Bradley Smoker UK

Bradley, Seafood

Smoked Salmon with Orange Hoisin Glaze

Ingredients

  • 1 large Salmon fillet, about 2 pounds
  • ½ cup Hoisin Sauce
  • 2/3 cup Orange juice
  • ½ cup Honey
  • 1 ½ tbsp Sriracha Sauce
  • 2 tbsp Sesame Oil
  • 1 tsp Garlic powder
  • 1 tbsp toasted Sesame Seeds
  • Bradley Flavour Bisquettes (Alder or Pacific Blend)

Directions

  1. Make the marinade by mixing together the hoisin sauce, orange juice, honey, sriracha sauce, sesame oil and garlic powder together in a small bowl. Measure out ½ cup of the marinade and set aside. Place the salmon in a flat dish and pour the remaining marinade over the salmon. Flip the salmon a couple times to ensure that all the salmon is coated in the marinade. Cover with plastic wrap and place in the fridge for 3-4 hours. Flip the salmon every hour.
  2. Set the Smoker to 250°F (121°C) using Alder or Pacific blend bisquettes.
  3. Smoke the fish for around 3 hours or until the internal temperature of the fish reaches 145°F (60°C).
  4. During the smoking time, pour the ½ of reserved marinade in a small saucepan. Let it come to a low boil and let it reduce until it thickens and turns into a nice glaze. This takes about 10 minutes or so. Remove from heat.
  5. Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Serve.
Bradley, Seafood

SMOKED SALMON STEAKS

Nothing brings out natural flavour of salmon like the slow heat of the smoker.

Serves 4

Prep Time: 15 minutes (plus 3-4 hours of marinating)

Ingredients

  • 4 salmon steaks
  • 1 1/2 cups Italian vinagrette salad dressing
  • Bradley Flavour Bisquettes – Alder or Pacific Blend

Directions

  1. Place the salmon steaks in a flat dish and pour the Italian salad dressing over the salmon. Flip the salmon a couple times to ensure that all the fish is coated in the marinade. Cover with plastic wrap and place in the fridge for 2 hours. Flip the salmon after the first hour.
  2. Set the Smoker to 250°F (121°C) using Alder or Pacific Blend bisquettes.
  3. Smoke the fish until the internal temperature of the fish reaches 145°F (62°C), about 2 – 2 ½ hours.

By Steve Cylka

Bradley, Seafood

Smoked Salmon Candy

Smoked Salmon Candy is a smoky, sweet snack perfect anytime!

Ingredients

For cure:

  • 1 cup kosher Salt
  • 1 cup Brown Sugar
  • Bradley Flavour Bisquettes – Maple

Directions

  1. Mix together salt and brown sugar.
  2. Cut salmon into thick 2 inch slices.
  3. Lay down a layer of salt-sugar mixture in a container.
  4. Place salmon (skin-side up) over salt-sugar mixture then cover with remaining salt-sugar mixture.
  5. Cure for 2-3 hours.
  6. Remove from cure, rinse and pat dry.
  7. Allow to dry in a cool place for two hours.
  8. Place salmon inside Smoker (so temperature will raise gradually) and heat the smoker, with Maple Bisquettes, to approximately 200F or 93C.
  9. Every hour brush salmon with maple syrup.
  10. Smoke for 4-5 hours.
  11. Remove from smoker and brush with remaining maple syrup and cool.

    Recipe by Lena Clayton
Cobb Cooker Recipes, Seafood

Hot Smoked Salmon on Cobb Cooker

Ingredients

  • 3 fillets Salmon
  • Smoking chips – Oak
  • Flaky Salt
  • Freshly ground Black Pepper

Directions

  1. Prepare Cobb Cooker and light a cobblestone and wait a few minutes until it has turned grey
  2. Season the fillets with salt and pepper.
  3. Remove the lid and sprinkle half a cup of the smoking chips over the cobblestone or briquettes.
  4. Place the grill grid and the fenced roasting rack on the Cobb and the fillets, nicely spaced out on the rack.
  5. Close the lid and smoke for about 15-20 minutes.
  6. You don’t want to overdo the fillets but it does depend on the thickness of them as to how long you will be hot smoking them for.
  7. Enjoy these beautifully hot smoked fillets for breakfast, lunch or dinner!

Recipe Compliments of Cobb Global

Bradley, Seafood

Smoked Teriyaki Salmon Fingers

Ingredients

  • 1 kg (2 lb) Salmon fillets cut in 2″ strips (fingers)
  • Limes quartered for garnish

Marinade:

  • 125 ml (½ cup) light Soy Sauce
  • 60 ml (¼ cup) Unsweetened Pineapple Juice
  • 60 ml (¼ cup) Sherry
  • 15 ml (1 tbsp) Brown Sugar
  • 3 ml (½ tsp) ground Garlic
  • 1 clove Garlic minced
  • 10 ml (2 tsp) Lemon Juice

Cilantro Sauce:

  • 250 ml (1 cup) finely chopped Cilantro (Coriander)
  • 250 ml (8 oz) container of Sour Cream
  • 15 ml (1 tbsp) fresh Lime Juice
  • 15 ml (1 tsp) ground Coriander Seeds

Preparation

  1. In a medium-sized bowl mix together marinade ingredients.
  2. Place salmon fingers skin side down, in a shallow glass or non-metallic dish and pour marinade over top.
  3. Cover and refrigerate for 1 to 2 hours.
  4. To prepare the Cilantro Sauce, mix together the cilantro, sour cream, lime juice and coriander seeds in a small bowl and refrigerate until serving.

Smoking Method

  1. Using Oak Flavour Bisquettes, preheat the Bradley Smoker to 95°C to 105°C (200°F to 220°F).
  2. Place salmon fingers skin side down on oiled smoker racks and place in the smoker, opening the damper slightly.
  3. Smoke/cook for approximately 1 to 1½hours.

To Serve

Serve the salmon fingers with the cilantro sauce on the side, garnished with lime wedges.

Seafood

INDIAN CANDY

INDIAN CANDY

Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack.

This process extends the amount of time the fish can be stored in the refrigerator. Traditionally small salmon, such as Coho or Sockeye, are used in this process. For a flavour twist add some genuine maple syrup to the salt/sugar mixture.

Ingredients

  • Salmon fillets
  • Salt
  • Brown Sugar

Preparation

  1. Cut salmon into 1/2″ strips from fillets of salmon.
  2. In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon.
  3. Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix.
  4. Leave salmon in the bowl, in a cool place 5°C (40°F) for 12 to 24 hours. Remove salmon from the bowl, rinse off excess mix and pat dry.

Smoking Method

  1. Place salmon on racks and put in the Bradley Smoker.
  2. Using Maple flavour Bisquettes, smoke at about 50°C to 60°C (110°F to 135°F) for 4 to 12 hours depending on your preference as to texture and taste.
  3. The longer the smoking process, the more chewy the Indian Candy will be.
Seafood

Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Vegetables

Hot smoked salmon, with the minimum of cure time, is a thing of great succulence and beauty, and the smoky flavours of fish and spices is one that you will want to return to again and again.

Curing and Smoking the Salmon

  • 30g Salt
  • 20g Unrefined Sugar
  • 400ml Water

Mix above together in a snug container, immerse 4 salmon fillets for 20-30 minutes, then rinse and pat completely dry. Set the Bradley Smoker to a cabinet temperature of 75°C/150°F and add Oak Bisquettes to the stack. Allow the cabinet to reach the required temperature and fill with smoke. Coat the upper surface of the fillets with Cajun Spice mix (available in most supermarkets) to cover, patting down to form a dry crust, transfer to a Bradley wire rack and smoke for 1 hour. Set aside in a warm place.

Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Vegetables – serves 4

Pesto:

  • 1 Clove Garlic, crushed
  • 40g Fresh Wild Rocket Leaves
  • 20g grated Parmesan Cheese
  • 20g Almond Flakes
  • 1 tsp Salt
  • Squeeze of Lemon Juice
  • Ground Black Pepper to taste
  • Olive Oil

First make a batch of fresh rocket pesto by placing above ingredients in a small processor with enough olive oil to make a thick paste. Process briefly and store in a screw top jar, with more olive oil to cover the surface, until required. You should have enough for another day – keep in the fridge.

Now heat a large pan of salted water to boiling and add 500g of the pasta of your choice. Follow the packet instructions for cooking time and add a generous cup of defrosted, frozen peas and some tender stem broccoli tops to the pan 2 minutes before the end of cooking time. Drain through a colander, return to the pan and toss with 2-3 tbsp. rocket pesto to dress before dividing between warmed pasta bowls.

Top each with a fillet of hot smoked Cajun salmon and dress with a few strands of fine julienne of courgette. Serve immediately.

(Recipe compliments of Bradley Smoker UK)