UnConundrum
New member
Wednesday evening my wife told me she took some salmon out of the freezer for dinner. Hmmmmm. OK, I don't remember there being any salmon, but if she says she found some salmon, must be. As dinner time rolled around, I figured it was time to get started cooking. I looked at these unusually thick salmon filets sitting in our sink, and I immediately remembered the salmon.
Some of you know that Montreal is my FAVORITE city to vacation in. I love the food and food related stores. Well, we stumbled on this little polish shop in Snowdon, just up the street from the Snowdon Deli. Not only did they not speak English, I'm pretty sure their French was limited as well. They had this long glass counter containing, among other things, a big tray of smoked salmon .... logs for lack of a better word. (picture below is after removing the skin). They're not like the long slender filets used for slicing, but nearly twice as thick. I can't remember what the price was, but it was unbelievably inexpensive. We loaded up for our trip home, promising myself that I was going to find a recipe for pickled salmon (pickled lox). You city dwellers can probably still find a deli that sells pickled lox, but it's been long gone from my neck of the woods. You can still get herring, but they just look at you when you ask about pickled lox. Anyway, when we got home, I skinned them and then vacuum packed them for the freezer. My wife found two long lost hunks, in perfect condition thanks to the vacuum packing.
Needless to say, we didn't fry them up. Off we went for sandwiches. Last night I dug out the recipe and commenced the first step, letting the salmon soak in water overnight. Today I started the pickling, but we have two to three days to go before I can share pictures of the final product. If you have any interest, you can find the recipe and some more pictures HERE
Some of you know that Montreal is my FAVORITE city to vacation in. I love the food and food related stores. Well, we stumbled on this little polish shop in Snowdon, just up the street from the Snowdon Deli. Not only did they not speak English, I'm pretty sure their French was limited as well. They had this long glass counter containing, among other things, a big tray of smoked salmon .... logs for lack of a better word. (picture below is after removing the skin). They're not like the long slender filets used for slicing, but nearly twice as thick. I can't remember what the price was, but it was unbelievably inexpensive. We loaded up for our trip home, promising myself that I was going to find a recipe for pickled salmon (pickled lox). You city dwellers can probably still find a deli that sells pickled lox, but it's been long gone from my neck of the woods. You can still get herring, but they just look at you when you ask about pickled lox. Anyway, when we got home, I skinned them and then vacuum packed them for the freezer. My wife found two long lost hunks, in perfect condition thanks to the vacuum packing.
Needless to say, we didn't fry them up. Off we went for sandwiches. Last night I dug out the recipe and commenced the first step, letting the salmon soak in water overnight. Today I started the pickling, but we have two to three days to go before I can share pictures of the final product. If you have any interest, you can find the recipe and some more pictures HERE
