Smoked Salmon For Breakfast

When I buy whole salmon filets, I generally cut off the thinner belly and tail meat, since it cooks faster, and freeze it separately for later smoking and use in many dishes.  When I recently smoked some salmon pieces for a friend who’d repaired my RV, I decided to smoke my small pieces as well.

I first brined, dried, and smoked them using The 3 Men’s Fish Smoking Process (my normal).  They were delicious except the thin ones were a little too salty from the brine but work fine in other dishes such as this breakfast.  This is about 2/3 of what I smoked and you can see three different colors which I believe are:  darkest - wild caught sockeye, lightest - farm raised from Krogers, middle - Scottish purchased in Portland, Me.

Before starting the main part of my breakfast meal (Bev doesn't eat fish for breakfast, especially smoked salmon), I whipped up a simple dill sauce using a recipe from Allrecipes:

Ingredients:

½ cup sour cream
1½ tablespoons Dijon-style prepared mustard

1 tablespoon lemon juice

2 teaspoons chopped fresh dill (I used ¾ tsp. dried dill)

Directions:

Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving (I actually warmed it a little to serve).

I toasted an English muffin and skinned, chopped, and heated the salmon a little in the microwave.  In the meantime, I cooked two over easy eggs using ring molds so they’d be purdier.  This is the final product and it was very good.

I wish I’d added some fruit or sliced tomato for a better shot, but it was BBQ day and I just forgot to think about it.  I made half of the above sauce recipe and it was just the right amount.

After saying on Friday that I wouldn't have much to post about, I have one lined up for nearly every day this week.

I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/15/12 meal date