Go to the Recipe: Party Time: Chilled “Smoked” Salmon
How long will this hold well in the fridge? I.e. can I make it earlier in the week and then store it in the fridge until Friday morning?
If you don't open the bag, it should last at least a week.
Would it be possible to give all information without the need to use Facebook? Many people do not use such privacy-robbing software.
How should the fish be stored once removed and dried? Wrapped in plastic or on a plate in the open air?
OK. I read it again. " Transfer the bag to the bowl and leave it there until the fish is cool to the touch. Remove bag, dry it off, and store it in the fridge either overnight or all day—we recommend at least 8 hours." I'm assuming it's the bag that should be dried off, and then returned to the fridge. May I suggest instead "Once the fish is cold to the touch, remove the bag from the water. Dry the bag off, and store it in the fridge... (etc)." It is possible that you would want the fish out of the bag in the fridge so that the glaze hardens.
Why would you need Facebook? This is perfectly readable in a standard browser on a computer or on your phone.
This was a dud. Could have been the fish or the length of cure, but the salmon was mush. Flavor was good though. Would not make again.
Taste was excellent but the texture of the fish just fell apart, mush. Is that the expected result?
Any tips for making this from frozen?
I am finding that there are a few details missing. 1) When curing the fish, should it be refrigerated? Covered or uncovered?
2) After removing the fist from the bag, the fish should be dried off? I assume refrigerated and covered?
Out of curiousity, did you use farm raised or wild caught? I’m hoping to make the dish, but am not looking for a mushy result, obviously. Think I would have a better luck with wild salmon?
Additionally, is the brine 4:1 by weight or volume?
Family said this was a hit. We occasionally have family in from Alaska that bring us their own hot/cold smoked salmon so we felt that this was, while not as good, an acceptable substitute for Florida. I did leave it in the bags overnight, removed in the morning and pat dry, then left in the coldest part of the fridge on a wire rack for another five or six hours.
4:1 by weight
I'm pretty sure it shouldn't be mushy. My only experience with salmon turning to mush when sous vide was with wild King salmon. But I suspect it depends on the piece of fish, not the species or farm vs wild. I'm trying this recipe next week...
And given CS is in Seattle, you can pretty much be sure they used wild salmon! I used to live there and farmed is verboten.
Interesting, since Baldwin works for CS. However, pasteurization is not always the goal in sous vide cooking. It depends on what you are cooking, how it was processed, how you are storing it, how you are serving it, and finally, who will be eating it. And of course, your risk tolerance. YMMV
ChefSteps, you really need to get someone to proof-read your recipes. Someone used to writing from the perspective of a reader. Half the questions, like this one, posted for your recipes could easily be anticipated and avoided by slightly clearer wording, or slightly more details. I know you say people need to learn from experience what they can and can't do, but most of your readers are not chefs (or scientists like me) who are used to winging it and seeing what happens. BTW, I volunteer for a free Joule lol!
I was surprised how realistic the smoked flavor was compared to genuine smoked salmon, although it may have been a little salty from the cure. I used Wright's Hickory Liquid Smoke, purchased on Amazon, which seem's to be the most respected brand (and if you look closely is what CS's uses in the video).
I found it easier to cut the skin off if I held it in place by piercing the skin with a fork on a plastic cutting board than using my fingers to hold it.
The texture was lovely and delicate (although I like my salmon on the low temp side, usually SVing at 118°F).
An excellent dish if you don't have a smoker. CS's tricks for making thin baguette chips was great too (link in recipe).
I would recommend curing refrigerated, uncovered on a plate or tray (there will be a fair amount of liquid released). For the 8-24 hr post-sous vide period it should be left in the bag. When removing from the bag, blot the excess glaze off with a paper towel before serving.
For this recipe, you would have to thaw it in order to do the cure.
See above comment. This has happened to me before with sous vide salmon. I think you had a bad side of fish.
liquid smoke?!?!?!?!? the taste is far from real cold smoke.....
I'm glad to have read all the comments first, before committing.
CS does not go all the way in its writing of recipes — I have been disappointed a few times. Mushy fish is not the result of farmed salmon -- it's the handling of salmon. Don't allow fish to be immersed in liquid for very long. In this case, CS does not go all the way with specifically instructing to use a tightly-sealed ziplock or better, vacuum seal. Try to eliminate that water-logging.
Second, before you post any recipe or execute one, read it twice. Make sure you get critical steps down. Vetting. CS again, didn't make it clear. They are great cooks, but they sorely need an editor. In addition, join a conversation you started. Communication skills, ahhhh yeah.
it is very nice
Hi. When curing the salmon should it be outside the fridge or in the fridge ? Thanks
I followed the recipe exactly and like others, I found the salmon to be very mushy. More like kippered cold smoked salmon. I like a moist but firm smoked salmon. Next time I'll try leaving the salt on a little longer to draw out a little more moisture, use a vacuum sealer bag instead of a ziplock and increase the temperature about four degrees and see what happens.
Update: I tried the above adjustments, 118 degrees, vacuum sealed, brine for 1 hr and it turned out perfect !
look great
Err, um that is not the case with said video example available on Facebook. I won’t touch that cootie app.
I've been eating salmon for a long time, but nothing like this. This recipe is a keeper!!!
How do you use the dip that is in the photo ? Thanks
Between Step 8 and 9, after the chilling, is it stored in the bag in the fridge for 8 hours post SV OR removed and stored covered or uncovered?
Hello Sharon,
Man yea, that isn't super clear. What the chef was doing was storing it uncovered in the fridge on a tray. Whats happening during this time is the air flow is drying the surface to more closely emulate the texture of smoked salmon. You know the firmer layer of proteins on the surface? This is completely optional. Once the fish is completely chilled, in ice water for about 45-60 min or in the fridge for a few hrs it can be enjoyed.
