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Salmon, Smoked, to Cook

Smoked salmon slices are brushed with salad oil, wrapped in oiled paper, grilled, and 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.

  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 flavour and a firm, flaky texture once heated through.
Salad oil
Coats the slices to keep them moist and reduce sticking during grilling.

The step that matters

Grilling over a slow fire. The salmon is already smoked, so it only needs gentle heat to warm through. Strong heat or long cooking dries the flesh and toughens it, so turning it two or three times over a slow fire helps it heat evenly without overcooking.

“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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