When you bought a big fillet of salmon from your local wholesale store and you aren't sure what to do with the remaining salmon......I smoked mine and put them in freezer. And make dips whenever I have guests over.
If you want to, you can omit cucumber from the mix and provide it on a side as a garnish. You can also use different item as a garnish, sliced olive, sliced tomatoes, or fish roe!
This recipe is a crowd pleaser!
- 1.5 - 2 lbs salmon
- 1/2 cup soy sauce
- 2 slices of ginger
- 1/4 cup sugar
- 1/2 cucumber (seeded and diced)
- 1/2 cup mayo
- 1 tbsp whole grain mustard (or any kind of mustard)
- 1 tbsp minced shallot
- 1/2 tsp ground black pepper
- Mix salmon fillet, soy sauce, ginger, sugar in a pan and fill it with water until it slightly cover the salmon. Marinade the salmon for about 2 hours. Discard the marinade.
- Prepare the smoker and smoked the salmon fillet for 1.5-2 hours on low heat.
- Take the salmon out, let it cool until it reaches room temperature.
- Shred/brake the fillet to small pieces by hand or a fork.
- Mix the remaining ingredients into salmon fillets. (The consistency should be like tuna salad in tuna sandwiches. If the mixture is too dry, you can add extra mayo)
- Serve it with crackers or baguette or celery or endives.
|Amount Per Recipe||%DV|
|Recipe Size 2193g|
|Calories from Fat 1790||65%|
|Total Fat 200.34g||250%|
|Saturated Fat 37.17g||149%|
|Trans Fat 0.0g|
|Total Carbs 65.32g||17%|
|Dietary Fiber 2.4g||8%|