Smoked Salmon, or Halibut
Ingredients
Directions
Prepare
Wash the fish, rinsing it several times.
Place it in a pan and pour warm water over it.
Set the pan where it will become scalding hot for at least 30 minutes, adjusting time based on the fish's freshness.
Smoke and cook
About 20 minutes before serving, remove the fish, wipe it dry, and place it in a wire broiler.
Hold it over a clear fire, turning frequently to avoid scorching.
Cook until the color changes: salmon from deep red to flesh pink, halibut from dark to pale buff.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Smoked salmon or halibut
- Is the main fish that is cooked until its color changes.
- Warm water
- Is poured over the fish in the pan before it is heated.
The step that matters
Hold the fish over a clear fire and turn it often. Turning frequently keeps the surface from scorching while the fish cooks through. Scorched surfaces taste bitter and burnt, so the fish must be watched closely the whole time.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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