Best Smoked salmon salad with crab dressing

How To Cook Best Smoked salmon salad with crab dressing

Best Smoked salmon salad with crab dressing - Salmon takes well to smoking because of its high fish oil content. Fillets are smoked in two different ways, either cold- or hot-smoked. Some of the woods used to smoke salmon include oak, maple, apple-wood, alder-wood, cherry, and pecan. Each wood imparts its own unique quality.

Best Smoked salmon salad with crab dressing

Best Smoked salmon salad with crab dressing Ingredients

100 g tub fresh crab-meat
2 tbsp mayonnaise
good pinch cayenne pepper
½ tbsp lemon juice
1 tbsp olive oil
6 small slices smoked salmon
2 small handfuls curly endive
8 cherry tomatoes, halved
1 avocado, peeled, stoned and thickly sliced
1 small shallot, thinly sliced
few rocket leaves, to serve
toast (optional)

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products.

Best Smoked salmon salad with crab dressing Steps And Methods For Cooking.

1. Mix the crab meat with the mayonnaise and cayenne pepper. Set aside. Stir the lemon juice and oil together in a large bowl with some seasoning.
2. Arrange the smoked salmon on 2 large plates. Add the endive, cherry tomatoes, avocado and shallot to the lemon dressing, toss well and pile onto the plates. Top with the crab-meat mixture, scatter over rocket leaves and serve with toast, if you like.
3. Eat And Share This Learning Food Recipes!

Best Smoked salmon salad with crab dressing Additional Trivia

Do You Know That For centuries, people have smoked salmon as a method of preservation to prevent the fish from spoiling. With modern refrigeration and preservatives, smoking is no longer needed to prolong the salmon's shelf life. The unique flavor and texture of smoked salmon, however, make it a popular choice for appetizers, salads, sandwiches, sushi rolls or other snacks and meals.

People all around the world have been smoking salmon for centuries, each with their own methods and flavor. The ancient Greeks and Romans included smoked salmon in festival celebrations, and smoking salmon is a common practice in Scandinavia and the British Isles. Native Americans of the Pacific Northwest make a dried smoked salmon similar in texture to jerky. Lox, a particular form of smoked salmon, is especially popular in the United States as a bagel topping.

Salmon is a rich source of omega-3 fatty acids, which can provide health benefits such as lowering blood pressure, reducing triglyceride levels in the blood and preventing blood clots. Fatty acids also are beneficial for brain and nerve tissue. Studies indicate that omega-3 fatty acids can reduce the chance of heart disease, arrhythmia and some forms of cancer, as well as reducing joint inflammation and pain. It might even reduce the chances of depression.

Dieters often turn to smoked salmon as a guilt-free pleasure, enjoying the health benefits without worrying about the cost. Although salmon is high in fat, it is unsaturated fat, which can help lower cholesterol. Salmon also is an excellent source of protein, and experts recommend salmon as part of a healthy diet.

Traditionally, most salmon is cold smoked, meaning that the fish is not cooked. Usually, the fish will be wet cured, meaning that it is salted by being dipped in a brine solution of salt water with sugar, pepper and other spices before it is taken to the smokehouse. The length of time in the smokehouse will depend on the size and variety of fish, the wood being used for smoke and the temperature in the smokehouse. Cold-smoked salmon has a subtle smoky flavor and a delicate, oily texture.

Alternatively, salmon may be hot smoked, a process that gives the salmon a stronger flavor and a drier texture. The fish is wet cured as with the cold smoking, but the temperature of the smokehouse is higher, and the fish is left for a longer time. Hot smoking gives salmon the benefit of a longer shelf life.

Hot smoked salmon is fully cooked; it has a flaky consistency and tastes distinctively smoky. The fish is bribed briefly in a salt solution, and then air-dried about 12 hours. Finally, it is smoked at 160°F to 180°F for several hours. Hot smoked salmon should be stored in the refrigerator and eaten within a few days.

Cold smoked salmon, the stuff most commonly found in delis, is brined and cured. It has a rich, oily texture and a deliciously full and fishy flavor, and tastes best sliced very thinly. The salmon is cured in either a salt rub or a brine (sometimes including seasonings for special flavor) and then rinsed and air-dried. Cold-smoked salmon is smoked at 70°F to 90°F for one day to three weeks (exactly how long depends on the size of the fish). Cold-smoked salmon can be stored in its unopened package up to three weeks; once opened, it should be eaten within a week. It also freezes well if tightly wrapped, and will keep for about three months.

Here are the package labels you’re most likely to find at the market:

Nova or Nova Scotia salmon is a wide-ranging term for a mildly bribed cold-smoked salmon.

Lox, a cold-smoked Jewish deli favorite, has been cured in a strong brine, which makes for a saltier result.

Scottish or Scotch salmon has been dry-cured with a spiced salt-rub applied directly to the flesh. After rinsing, the fish is cold-smoked. (The name does not, however, guarantee that the product actually comes from Scotland. For the genuine article, look for the phrase “Product of Scotland” on the label.)

Wild-caught salmon from Alaska is the best choice of all, as it has been certified as sustainable by the Marine Stewardship Council.

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