Seeking Unique Smoked Salmon Recipe
If any of you have ever eaten the smoked salmon at one of the Hillstone Restaurant Group restaurants you know what I'm trying to recreate. It's not a dry texture and it's not lox. It's somewhere in between and in my mind it's perfection! My brother, who is a chef, says 12 hours at 90 degrees. Haven't tried it yet but that just seems like a ton of smoke. Was thinking maybe a sous vide & smoker combo?
Have purchased (and made) so much smoke salmon that is just dry as a bone. Got some from Tony's the other day and tossed it all!
Tips much appreciated!
Have purchased (and made) so much smoke salmon that is just dry as a bone. Got some from Tony's the other day and tossed it all!
Tips much appreciated!
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Of course I have called the restaurant!
They don't give out their most popular recipes very often.
Probably more to it in order to get identical to Hillstone's but worth a try!Actually I think this is what you're looking for check out this link
Hot Smoked Salmon - DIVERSE DINNERS
Hot Smoked Salmon, no fuss, just simple. One half side of salmon, brushed with extra virgin olive oil and sprinkled with salt.diversedinners.com
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