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Salmon, Smoked, to Cook

Smoked salmon slices brushed with salad oil, grilled over a slow fire, served with oiled butter or fish sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Salmon, Smoked, to Cook

Ingredients

Directions

Prepare

  1. Cut the smoked salmon into small thin slices.

  2. Brush the slices with salad oil and enclose them in oiled paper.

Grill and serve

  1. Grill the slices over a slow fire for 7 to 8 minutes, turning them 2 to 3 times during cooking.

  2. Serve with oiled butter or your choice of fish sauce.

Recipe from a historical cookbook (Internet Archive).

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
Provides the main flesh and smoky flavour of the dish.
Salad oil
Adds moisture and helps keep the salmon from drying out on the grill.

The step that matters

Grilling over a slow fire. Thin slices dry out and toughen quickly over high heat. A slow fire, combined with oiled paper and turning during cooking, keeps the salmon moist and cooked gently.

“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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