I cured fresh salmon for about five hours in the fridge (salt, sugar, herbs), then cold-smoked it for a few hours. Forty minutes at 51C sous vide, cooled and flaked it. Stirred it around with Philadelphia cream cheese, parsley, shallots, lemon juice and some other bits n bobs.
Turned out yummy!
The rest went into spaghetti. I confid a bunch of cherry tomatoes with garlic for sauce, shredded left over veg with my new knife and finished the pasta in the sauce of course. Lemon juice, black pepper, parsley..
Very very tasty :-)
