Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Brick Oven Cooking > Appetizers

Like Tree1Likes

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 04-19-2013, 05:27 PM
Bec1208's Avatar
Journeyman
 
Join Date: Nov 2012
Location: Tallahassee, FL
Posts: 400
Default Salmon Poppers

These were made on my Green Egg, my oven build is at its infancy. I made these today as part our weekly Friday wine and cheese get together with our neighbors. In addition a friend visiting from Tampa is making a caviar tart app (image 5).

For my contribution I used about 1/2 of a smoked salmon filet I had smoked and froze several weeks ago (image 1). I made a mixture of cream cheese, and shredded sharp cheddar cheese. I added some finely chopped onion, garlic powder, and smoked paprika, some horseradish, and a pinch of powdered chipotle pepper. I added the salmon witch i shredded by hand and gently folded into the mix. I filled the jalapeños which had been sliced in half with seeds and membranes removed (image 2) and sprinkled the poppers with panko bread crumbs (image 3). I started the grill with lump charcoal and a piece of oak and a piece of cherry wood. The fire ran hotter then I wanted and the cooking temp ended up averaging about 350 f (image 4). I ended up cooking them a little over an hour (image 5). Thumbs up all around.
Attached Thumbnails
Salmon Poppers-image_68bf99ea-1129-42cf-8977-7a1c0e9b3bba.jpg   Salmon Poppers-image_580e5f20-6a35-4824-bb76-6676aaedb114.jpg   Salmon Poppers-image_6397ded6-cf9b-4b11-9e95-bda994afb78d.jpg   Salmon Poppers-image_40255627-57a8-4684-b182-0c9dc91d8431.jpg   Salmon Poppers-image_95e670b1-65fa-4648-bdcb-475338ce1ddb.jpg  

Salmon Poppers-image_05c34b67-051a-41d2-bdbb-541d9e267413.jpg  
__________________
Link to my build here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Check out my pictures here:

Selected pictures of the build.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.







To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
“In theory, theory and practice are the same. In practice, they are not.” ― Albert Einstein
Reply With Quote
  #2  
Old 04-19-2013, 05:46 PM
Peasant
 
Join Date: Aug 2012
Location: Michigan
Posts: 48
Default Re: Salmon Poppers

Looks darn good!

What wood did you use for the salmon? The same?

I usually pear and cherry for my fish, oak-cherry and pear for beef and pork.
Reply With Quote
  #3  
Old 04-19-2013, 05:57 PM
Bec1208's Avatar
Journeyman
 
Join Date: Nov 2012
Location: Tallahassee, FL
Posts: 400
Default Re: Salmon Poppers

For the salmon I used pecan. Bruce
__________________
Link to my build here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Check out my pictures here:

Selected pictures of the build.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.







To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
“In theory, theory and practice are the same. In practice, they are not.” ― Albert Einstein
Reply With Quote
  #4  
Old 04-19-2013, 06:03 PM
Bec1208's Avatar
Journeyman
 
Join Date: Nov 2012
Location: Tallahassee, FL
Posts: 400
Default Re: Salmon Poppers

Curious, do you smoke in a WFO?
__________________
Link to my build here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Check out my pictures here:

Selected pictures of the build.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.







To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
“In theory, theory and practice are the same. In practice, they are not.” ― Albert Einstein
Reply With Quote
  #5  
Old 04-20-2013, 12:46 AM
ATK406's Avatar
Apprentice
 
Join Date: Jul 2012
Location: Michigan
Posts: 197
Default Re: Salmon Poppers

Wow that looks awesome tasty! We've been smoking salmon for awhile now and that always turns out nice, but that adds a new twist...or two...going to have to try that!

Quote:
Originally Posted by Bec1208 View Post
Curious, do you smoke in a WFO?
No, even though I can still fit in there if I try, I find it really confining....Oh you mean food!?? Yes, yes...in fact I will be smoking 4 racks of ribs tomorrow. We'll put them in at around 225-250 F with some apple or cherry smoldering on the side. After 2-3 hrs we'll wrap them and 3-4 hrs later we'll take them out and let them rest for 30-40 minutes...and we'll spoil ourselves with ribs that are sweeter than anything you can buy...anywhere.

Honestly, the quality of the food coming out of this oven is so good we no longer think of it as a treat to go out for dinner...only a convenience.


PS. Love your quote...or Albert's I guess...never heard that one before, but live it every day.
brickie in oz likes this.

Last edited by ATK406; 04-20-2013 at 12:49 AM. Reason: spelling sucks at 4:00 AM...yikes!
Reply With Quote
  #6  
Old 04-20-2013, 03:39 AM
Bec1208's Avatar
Journeyman
 
Join Date: Nov 2012
Location: Tallahassee, FL
Posts: 400
Default Re: Salmon Poppers

Quote:
Originally Posted by ATK406 View Post
No, even though I can still fit in there if I try, I find it really confining....Oh you mean food!??
Had to laugh at that one. Ribs sound great hope you post a picture when they come out. I've also made the poppers with bacon and the basic technique is very adaptable. I like this style better then the fried ones. Bruce
__________________
Link to my build here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Check out my pictures here:

Selected pictures of the build.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.







To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
“In theory, theory and practice are the same. In practice, they are not.” ― Albert Einstein
Reply With Quote
  #7  
Old 04-20-2013, 06:18 AM
Peasant
 
Join Date: Oct 2012
Location: Minnesota
Posts: 43
Default Re: Salmon Poppers

The fruit woods and hard maple are great for smoking fish IMO but my first choice is grape vine. I have a ready source in my 600 vine vineyard but better still are the wild vines that grow here which can be 3 inch diameter and thirty feet up into the trees. Try it if you can locate some dead grape wood. It will do justice to your salmon.
Reply With Quote
  #8  
Old 04-20-2013, 07:22 AM
Laborer
 
Join Date: Oct 2010
Location: Ohio
Posts: 99
Default Re: Salmon Poppers

Quote:
Originally Posted by silvfox View Post
The fruit woods and hard maple are great for smoking fish IMO but my first choice is grape vine. I have a ready source in my 600 vine vineyard but better still are the wild vines that grow here which can be 3 inch diameter and thirty feet up into the trees. Try it if you can locate some dead grape wood. It will do justice to your salmon.
Thanks for the grape vine suggestion, my woods are rife with them. I'll have to give that a try.
Reply With Quote
  #9  
Old 04-20-2013, 07:34 AM
Bec1208's Avatar
Journeyman
 
Join Date: Nov 2012
Location: Tallahassee, FL
Posts: 400
Default Re: Salmon Poppers

I've been doing a dry brine with the salmon wrapped in plastic and then foil. I keep this pressed with weights and refrigerated for 24 hrs. The brine is rinsed off and the salmon is allowed to dry with a fan blowing over it for a few hours. I try to keep the temp at about 150 f during the smoke and place the salmon on a rack over a pan of ice in the green egg to keep the salmon from cooking too fast. I usually smoke the salmon for 5-6 hours raising the temp slightly near the end.

Wood selection has been based on what I have on hand. I never tried vines. In terms of wild vines, 3" thick vines are going up the trunks of trees are common. When we moved into our current house (about 20 yrs ago), my wife asked me to cut a thick vine in the yard. I got a hand saw grabbed the vine and sawed the vine. Of course I didn't wear gloves and the saw dust covered my hands. Turned out the vine was poison ivy.

We've planted a few grape vines and I will try using some, probably when I am grilling since there won't be much of a supply. I think I'll pass on the ivy vines.
__________________
Link to my build here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Check out my pictures here:

Selected pictures of the build.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.







To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
“In theory, theory and practice are the same. In practice, they are not.” ― Albert Einstein
Reply With Quote
  #10  
Old 04-20-2013, 02:23 PM
Laurentius's Avatar
Master Builder
 
Join Date: Nov 2010
Location: Japan
Posts: 844
Default Re: Salmon Poppers

Quote:
Originally Posted by Bec1208 View Post
These were made on my Green Egg, my oven build is at its infancy. I made these today as part our weekly Friday wine and cheese get together with our neighbors. In addition a friend visiting from Tampa is making a caviar tart app (image 5).

For my contribution I used about 1/2 of a smoked salmon filet I had smoked and froze several weeks ago (image 1). I made a mixture of cream cheese, and shredded sharp cheddar cheese. I added some finely chopped onion, garlic powder, and smoked paprika, some horseradish, and a pinch of powdered chipotle pepper. I added the salmon witch i shredded by hand and gently folded into the mix. I filled the jalapeños which had been sliced in half with seeds and membranes removed (image 2) and sprinkled the poppers with panko bread crumbs (image 3). I started the grill with lump charcoal and a piece of oak and a piece of cherry wood. The fire ran hotter then I wanted and the cooking temp ended up averaging about 350 f (image 4). I ended up cooking them a little over an hour (image 5). Thumbs up all around.

Wow, no double wow! An hour! Smoked Salmon is literally, cooked salmon, so the only thing needed cooking was the onions and the jalapenos?
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Salmon in about 4 minutes horrocks007 What You Cooked Last Night 19 09-27-2013 07:44 AM
Cookware used for Salmon PizzaArthur Get Cooking 3 04-16-2007 07:44 AM
Baked Salmon james Roasting and Grilling 1 05-16-2006 05:39 AM
Salmon sticking to stainless steel pan james Roasting and Grilling 2 04-14-2006 05:47 AM
Honey, Rosemary Salmon james Roasting and Grilling 1 10-19-2005 08:25 PM


All times are GMT -7. The time now is 11:05 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC