Wet Spaniel Posted December 23, 2017 Share Posted December 23, 2017 Having a little get togethblater today. I did a quick brine using some black treacle and smoked using oak chips. I'm looking forward to seeing how it turned out. Quote Link to comment Share on other sites More sharing options...
Wade Posted December 24, 2017 Share Posted December 24, 2017 Good looking salmon. Was the taste what you expected? Quote Link to comment Share on other sites More sharing options...
Wet Spaniel Posted December 24, 2017 Author Share Posted December 24, 2017 Flavour was lovely, not too strong and the brine was mild enough to help,with the smoke but not overpower the fish. What was really good was the texture, I've never cooked fish to an internal temp before, I did with this one and it left the texture of the fish perfect. Quote Link to comment Share on other sites More sharing options...
Wade Posted December 24, 2017 Share Posted December 24, 2017 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 (edited) Did you sous vide it first to get a firm texture in the middle? Edited November 1, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
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