03-01-2008, 19:10
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#1
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Area Commander
Join Date: Oct 2007
Posts: 3,469
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X Smoked Salmon Salad
Smoked Salmon Salad, Golden, Beets, Fingerling Potatoes
Last edited by Penn; 04-21-2008 at 21:47.
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Penn is offline
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03-01-2008, 19:23
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#2
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Quiet Professional
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Location: DFW Texas Area
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Quote:
Originally Posted by Penn
Smoked Salmon Salad, Golden, Beets, Fingerling Potatoes
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AND?!?!?!?! 
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Ambush Master is offline
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03-01-2008, 19:54
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#3
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Area Commander
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as a knuckledragger...I'm attempting to upload the picture and prep. I am on it, but may have to request a SAR for this post.
Last edited by Penn; 03-01-2008 at 19:57.
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03-01-2008, 20:11
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#4
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Quote:
Originally Posted by Penn
as a knuckledragger...I'm attempting to upload the picture and prep. I am on it, but may have to request a SAR for this post.
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Standing by!!
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03-01-2008, 20:29
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#5
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AM, I downsized the photo to 800X800 pixs but something is preventing the upload. I'll see if one of my tech savvy staff can give it a go.
Tx, Am for the help. df
Last edited by Penn; 12-09-2009 at 18:50.
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03-01-2008, 20:33
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#6
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Quote:
Originally Posted by Penn
AM, I downsized the photo to 800X800 pixs but something is preventing the upload. I'll see if one of my tech savvy staff can give it a go.
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If you can't get it loaded, send it to me. PM inbound!!
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03-01-2008, 20:51
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#7
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Quote:
Originally Posted by Penn
AM, I downsized the photo to 800X800 pixs but something is preventing the upload. I'll see if one of my tech savvy staff can give it a go.
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Looks great!
TR
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03-01-2008, 23:14
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#8
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recipe
This is the easiest recipe. It has great taste, little prep time, and the presentation is kickin’!!!
Buy sliced smoked salmon. I buy Scottish or I smoke my own. If I smoke it, I dry rub a little sugar, cinnamon, power garlic on it, and slow smoke it for 3-4 hours…real slooooooow. And I use apple wood. that’s the key, apple wood ,nothing like it and great to grill whole chicken with.
The beets: medium size,
1. Wash them
2. Rub them with oil
3. Place them in a foil envelope. Think pup tent. Seal tightly. Bake @350^F for 1hr. or until tender.
4. peel them by using a rag to rub the skin off.
5. Slice them to whatever thickness you like; for this dish 1/8” is GTG
Fingerlings:
1. wash
2. Boil
3. Cool and slice
4. Season S&P and celery seed, toss them with olive oil or truffle oil
Plating: A Picture worth a thousand words.
The little greens are "micro lettuce"
The red sauce on the plate is a red bell pepper coolie with roasted garlic. If you want to do that just roast the peppers, puree them with rosted garlic, or you could use a very fine tomato sauce.
Last edited by Penn; 03-02-2008 at 14:30.
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