Was unseasonably warm out today, so fired up the smoker. Kept it between 250 and 300 for about an hour with the occasional handful of Applewood chips, and the thing just fell apart in the best possible way.
I sometimes have a hard time with how much wood to use, and have rendered a few things inedible by overdoing it, but this came out swimmingly!
Get it? Swimmingly?
So to make a rant short, if you can and want to plz try this for me and report back if you do! Cannot overstress, this is just me sending a recipe and wanting feedback should it appeal and you try it, you’ve got the tools that I don’t and eat fish so you can compare, so, absolutely don’t take it as an ask, but if it appeals and you try it, I wanna hear about it!
So, recipe. I’m not good at writing out portions cause I’m going from memory and eyeball literally everything, I’ve double checked with a scale and I can nail what 3 grams of yeast is by looking at it, so I’m gonna be imprecise as hell but I’ll try my best.
So your ‘salmon’ is carrot pulp, if you have a juicer make carrots juice and save the pulp after, if not, this is gonna be harder. Put like a whole bag of carrots in a blender, hit liquify, drain the liquid, repeat until the carrot is now essentially a paste. Squish that paste into squares or patties or whatever. Marinate them in a mix of apple cider vinegar, a lot of salt, caper pickling liquid (capers come in later), arame and or dulce or any dried seaweed and a teaspoon or so of old bay. Let that thing soak overnight. Take er out and drain it under a brick or something super heavy and then smoke it. Otherwise the recipe also has liquid smoke in play. The practicality of the same recipe using real smoke interests the absolute hell out of me, but once again only try if you are interested.
I might try the recipe. Thanks.
I guess you could also used the drained carrot juice in soup stock.
Or drink it!