Smoked Salmon in Carvoeiro

Mike Banks · Post by **Mike Banks** » Sat Jul 05, 2008 6:07 pm

I like all smoked foods EXCEPT smoked salmon, but Ellie's right - too much smoked food is not good for you.

Bruce Wallis · Post by **Bruce Wallis** » Sat Jul 05, 2008 6:10 pm

Let's face it, if it looks good or tastes good, its almost invariably bad for you, or fattening.....or both.

Let's face it, avoid all these tempataions, you wont live any longer.....it'll just seem that way

blue · Post by **blue** » Sun Jul 06, 2008 11:03 am

I do love smoked salmon but I prefer gravlax, Colombo's serve a lovely gravlax starter.

Simon Macdonald · Post by **Simon Macdonald** » Mon Jul 07, 2008 3:00 pm

Mike Banks wrote:I like all smoked foods EXCEPT smoked salmon, but Ellie's right - too much smoked food is not good for you.

Too much of anything is not good for you, but my bank manager reckons I can't do too much smoked foods, he enjoys watching all my profits go up insmoke!!!

There is a lot of smoked cheeses and meats on the market which sadly has never seen real smoke, but have been dipped in a "liquid smoked essense" instead. Yuk!!!

At Fumeiro do Algarve, I am pleased to say, we will only use natural wood smoke with the sawdust and chippings cut from port casks and smoked using purely traditional Scottish methods to create our range of foods. In the process, we are only too well aware that it is crucial not to loose sight of the original flavours of the food being smoked, so care is taken not to over smoke the products to taste like an expensive kipper!

Dust Devil · Post by **Dust Devil** » Mon Jul 07, 2008 3:37 pm

Simon Macdonald wrote:
Mike Banks wrote:I like all smoked foods EXCEPT smoked salmon, but Ellie's right - too much smoked food is not good for you.

Too much of anything is not good for you/quote]
Not sex

Simon Macdonald · Post by **Simon Macdonald** » Tue Jul 08, 2008 9:11 am

You could have a small point there Dust devil!!!

!!!

SJ & RE · Post by **SJ & RE** » Tue Jul 08, 2008 11:20 am

never enough!!!!

Rampage · Post by **Rampage** » Tue Jul 08, 2008 12:56 pm

As the proud owner of a Farqueson's Patented Original Mafeking Smoker (based on the classic design) I know how good properly smoked food can taste. Consequently I am very much looking forward to sampling a selection of your smoked comestibles in Sept/Oct Simon!

blue · Post by **blue** » Wed Jul 09, 2008 11:10 am

Simon Macdonald wrote:You could have a small point there Dust devil!!! !!!

Well that's not a nice thing to say.

Simon Macdonald · Post by **Simon Macdonald** » Wed Jul 09, 2008 3:09 pm

I've been away - Who Won???[/quote]

Congratulations Gary/Gaynor, I like your recipe... as do friends, One side of smoked salmon is yours. I have sent you a pm

OK, so lets get things going for next month. A selection of smoked goodies for the best recipe using smoked food, to be submitted by the 1st August. Lets see lots of innovative ideas

Simon.

suziebear · Post by **suziebear** » Wed Jul 09, 2008 4:41 pm

I think the smoked duck ditty didnt really get there did it

[quote]Too much smoked food isn't good for your stomach

Depending on what you read - nothing is good for us anymore - so I say eat what you enjoy because this time next year, they'll be telling us its good for us - just you wait and see!

heini · Post by **heini** » Thu Jul 10, 2008 12:40 am

Well this is not for the faint at heart, but with Simon's new recipe challenge I have to post it anyway:
Smoked Bison (or Beef) Tongue
Here in Canada we are lucky to be able to buy Buffalo or more correctly Wood Bison Meat. One of the most underrated pieces of meat is the tongue (Beef or Bison). I can assure you, once you have tasted it, you will want more.
My husband has a mini-electric smoker and hot-smokes the tongues for about an hour. They are not done then by all means but they have acquired a beautiful golden colour and a heavenly aroma. We usually then freeze the tongues until we are ready to have a delicious meal.
Here it goes:
The bison tongues are smaller than beef tongues and serve about 3 persons.
Rinse the thawed tongue under cold water. Put in pressure cooker, add 1 whole onion, a few bay leaves, a small handful of peppercorns and some salt. Add water to about 2 inches over the tongue so you have enough broth for the gravy and consommé. Cook for a good hour. Double the cooking time if using a regular pot. Check whether done by piercing the thick part with fork, if the juices run clear, it's done.
Take tongue out and keep broth warm, skin the tongue with the help of a fork and a small knife, return to broth. To make gravy melt about 2 Tbsp. of butter and dissolve 1 beef bouillon cube for more flavour, add 1 to 1 1/2 Tbsp. flour and whisk till combined, gradually add more broth and whisk till the gravy has the consistency you like. It will thicken a bit later. Add some white wine and heavy cream if you like and mix a bit of the gravy with an egg yolk and whisk under, it gives it a nice texture. Season to taste. Slice the tongue and keep warm. Serve the broth with a shot of Sherry and fresh chives or spring onions. Serve the tongue with boiled potatoes and a hearty vegetable like Brussels sprouts or cauliflower. Red cabbage goes nicely with it too, or to make it more fancy perhaps white asparagus.
Smoked Beef or Bison tongue can also be served cold with a red wine jelly.
Enjoy!

SJ & RE · Post by **SJ & RE** » Thu Jul 10, 2008 9:50 am

yum yum

Sandy · Post by **Sandy** » Thu Jul 10, 2008 2:11 pm

Sorry, but the very idea of eating somethng's tongue turns me

Simon Macdonald · Post by **Simon Macdonald** » Thu Jul 10, 2008 2:42 pm

Well Sandy! Have you ever considered which end the rump steak comes from!!!