Smoked salmon on cherry and rosemary sprigs in Brand 6060

Category: Fish dishes
Smoked salmon on cherry and rosemary sprigs in Brand 6060

Ingredients

Salmon 500 g
Homemade yogurt 100 ml
Salt taste
Fresh cherry sprigs
Dry rosemary

Cooking method

  • Salmon salmon, fill with yogurt and leave in the refrigerator overnight.
  • Place freshly chopped cherry and rosemary sprigs in a cup.
  • Smoked salmon on cherry and rosemary sprigs in Brand 6060
  • We put the fish on the wire rack
  • Smoked salmon on cherry and rosemary sprigs in Brand 6060
  • and put on the "Cold" and "Hot" programs for 10 and 15 minutes, respectively.
  • It turns out a semi-dietary version - tender fish with a soft, pleasant, lightly smoked aroma.
  • You can also cook both cod and smoke at the same time.
  • Smoked salmon on cherry and rosemary sprigs in Brand 6060


Luysia
And I have pink salmon.

It’s embarrassing that it might be a little dry ... But if you marinate in yogurt, it might work too?
MariV
Hold, Lucy, any fish either in milk or in a fermented milk product - it will be very tender!
simfira
Is this salmon? The skin does not seem to be the same and the color of the flesh is not pink. Or is it natural caught? I like yours more in appearance than the pink supermarket.
Countryman
Either I don't understand something or ...
What "cold smoking" can be in 10 minutes? Even with electrostatic deposition of smoke, you cannot achieve this speed.
Even "pearl barley pilaf with pork", in my opinion, is more consistent with the name ...

Maybe this is still something else?
Explain to me, the dark one, what exactly is meant here by smoking?
MariV
Quote: simfira

Is this salmon? The skin does not seem to be the same and the color of the flesh is not pink. Or is it natural caught? I like yours more in appearance than the pink supermarket.
In the photo, ready-made - salmon, before starting the program - on top of the cod, under it, on the second grill - salmon. The bottom photo shows the finished cod.
MariV
Quote: Countryman

Either I don't understand something or ...
What "cold smoking" can be in 10 minutes? Even with electrostatic deposition of smoke, you cannot achieve this speed.
Even "pearl barley pilaf with pork", in my opinion, is more consistent with the name ...

Maybe it's still something else?
Explain to me, the dark one, what exactly is meant here by smoking?
All program questions and discussion HERE.
Manna
Quote: Countryman

Either I don't understand something or ...
What "cold smoking" can be in 10 minutes? Even with electrostatic deposition of smoke, you cannot achieve this speed.
I'm not a manufacturer, but I'll try to answer

This is not quite cold smoking, but rather "cold" smoking It is so named because with such smoking there is no heating of the lower heating element, and the product is not steamed during the smoking process. Olga-MariV used combined smoking: that is, 10 minutes of treatment with only smoke, and then another 15 minutes with smoke and steam. Such smoking (combined) gives a more smoked result on those products that do not tolerate prolonged heat treatment. And really cold smoking in this smokehouse is impossible, because the smokehouse is still heated from the upper heating element. If you use only "cold" smoking, then it lasts at least an hour, and preferably 1.5.

I don't know if I could answer your question

Olga, nothing that I got in?
MariV
Manna, !
Countryman
Quote: manna

This is not quite cold smoking, but rather "cold" smoking It is so named because with such smoking there is no heating of the lower heating element, and the product is not steamed during the smoking process.

Understood thanks.
True, I managed to browse about 50 pages of the topic about Brand (where I was frivolously sent) in search of the "cold" - by zero, by the way, starting from the third page.

In short, it is really different.
Because the classic cold smoking is "drying" in cold smoke. Because HC and saltier, as a rule.
And hot, respectively - "baking" in (sometimes wet) hot smoke.
That's why I felt that I did not understand something.

Which, although misleading, does not worsen the recipe at all. And yogurt is really a song!
MariV
Countryman , imagine, you are not alone in learning this topic! : girl_cleanglasses: Today I spent a little over an hour to re-read this topic - but did not regret it!
This device appeared - and it is quite successful for home smoking without problematic smoking! My husband was very pleased with the fish today! And the whole process took about 30 minutes.
Countryman
Quote: MariV

Today I spent a little over an hour to re-read this topic - but I did not regret it!
This device has appeared - and it is quite successful for home smoking without problematic smoking! My husband was very pleased with the fish today! And the whole process took about 30 minutes.

Yes, I am against it?
But here's the thing ... It so happened that for three years in a row I haven't tasted real fermentation kvass. He drank all sorts of "Nikola", "Ochakovsky", etc. And then he made real kvass - and could not understand whether I got it or not? Lost a sense of his real taste. It was replaced by the taste of surrogates.

With milk, this is already happening ... but they at least insist that they indicate in the name.
This is how it will happen with smoked fish. Especially if it will be called in the old way. Yes, what's wrong with the fish! The baked potato and the one that was baked in the ashes will be forgotten.

Such are the sad prospects. For all the rest, good.

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