Saturday, March 28, 2015
Homero has some wonderful clients. One of them works for a local commercial fishery, and has gifted us with salmon more than once. A few months ago, this fellow gave us a side of king salmon, a gigantic side of salmon, about two feet long. It was vacuum packed, frozen, and we stored it in our chest freezer. I had been saving it for a special occasion - we would certainly need guests to help us eat that magnificent filet - but no occasion was forthcoming and there wasn't much else in the freezer, so I thawed it out the day before yesterday.
The salmon dwarfed my 9 x 13" baking dish. Not quite sure what to do, I cut it in half, crosswise, and then cut one of the pieces in half. I put those two pieces in the baking dish and rubbed them with oil and lemon juice and baked them at 325. The other piece I cut into four equal pieces and poached, thinking that I would flake it and freeze it again for use in making salmon cakes somewhere down the line.
As the salmon cooked, however, it very soon became clear that this was smoked salmon, not raw salmon. I personally have never come across an entire side of smoked king salmon, which may be why I wasn't expecting it. I didn't know such a thing was possible; I don't know anyone with a smoker capable of such a feat. The salmon was lightly smoked, still soft, rather like lox. As it baked, it turned into something more like the hard-smoked salmon I make at home. It was quite delicious, but there was a ridiculous amount of it!
It is not possible to eat smoked salmon as though it were regular baked salmon. As much as you think you love smoked salmon - as much as I love smoked salmon - it is just flat out impossible to eat more than a couple of ounces at a time. I know this because I served the salmon to my family in regular-sized portions, along with a nice quinoa-and-spinach salad. At the end of dinner, we had approximately 7/8ths as much salmon as we did when we started.
Now that the salmon had been frozen, defrosted, and cooked, I could not very well freeze it again. I'd have to figure out ways of using it up over the next week and half or so. First things first - I called up a friend who lives nearby and offered her some salmon. She took a pound or so off my hands, so that left only about four pounds of smoked salmon to deal with.
Today I made a smoked salmon dip to bring to church tomorrow - that used up a pound or so. Tonight I may make pasta in smoked-salmon cream sauce. The poached pieces lost a little salt and smoke in the process, and may be mild enough to use in salmon patties later this week. And somebody on facebook suggested smoked-salmon chowder, which is a great idea.
Smoked Salmon Dip
8-12 oz smoked salmon, flaked
1 pound homemade chèvre (cream cheese is an acceptable substitute)
1/3 c. kalamata olives
1 tablespoon capers
1/2 cup chopped flat leaf parsley
1/4 cup chopped chives (green onions are okay)
two or three pepperocini, finely chopped, with vinegar
1/2 tsp red pepper flakes
spoonful whole grain mustard
fresh ground black pepper
Combine all ingredients and mix thoroughly. Serve with bland crackers, such as water-crackers.