CookieMonster
Über Member
there are many techniques/methods for thin sliced 'preserved/cured' salmon -
the classic lox
hot smoked
cold smoked
gravlax . . . .
in small quantities one finds these in vacuum packed plastic pouches.
great.
but how does one get the thin slices back?
the pressure from the vacuum packing smishes slices together into one solid mass.
the slices are so thin and delicate, 'peeling' them apart generates "shredded salmon"
this came up following the avocado discussions.
DW was perusing her lieblings restos - avocado on English muffin with lox, capers and slivers of onion . . got on her list . . .
so I did that - but had to resort to "julienne salmon" as thin slices was a total bust.
I've had 'salmon substituted for Canadian bacon' on eggs Benedict - yummy thin slices . . .
how do they do that?
in-house slicing?
the classic lox
hot smoked
cold smoked
gravlax . . . .
in small quantities one finds these in vacuum packed plastic pouches.
great.
but how does one get the thin slices back?
the pressure from the vacuum packing smishes slices together into one solid mass.
the slices are so thin and delicate, 'peeling' them apart generates "shredded salmon"
this came up following the avocado discussions.
DW was perusing her lieblings restos - avocado on English muffin with lox, capers and slivers of onion . . got on her list . . .
so I did that - but had to resort to "julienne salmon" as thin slices was a total bust.
I've had 'salmon substituted for Canadian bacon' on eggs Benedict - yummy thin slices . . .
how do they do that?
in-house slicing?