Cookaholics Bulletin Board

So for reasons best not delved into, MIL picked up a whole salmon a year ago. It's been in the deep freeze ever since. My plan this winter break is to thaw it out, quarter it and prepare it four ways. Broiled is an obvious one, of course, and I was thinking of making gravlax; you can make gravlax from previously frozen salmon, no?

Any other interesting ideas? I have cookbooks, of course, but it's more fun to poll the board.

I only ever make it seared stovetop and finished in a hot oven. Probably tastes the same as broiled. What about CI's shallow oil poaching recipe?

Salmon mousse. Also love cooking lights barbecued roasted salman (oven roasted with a spicy sweet spice rub). Salmon tartar? Grilled, I have a nice recipe with mint infused olive oil. There was that old trend of baking it in a potato robe.

Mary

Mary,

Given that it's December, I think grilling is out. Tentative thoughts are: broiled, gravlax, Finnish salmon chowder, and salmon cakes.

I agree with the mousse idea (or without gelatin it's a dip) - then you'd have two cold appetizers and two warm ones if you like to start the meal.

Oh ... anyone have a really good recipe for Salmon mousse? All of the ones I've ever had have been insipid.

But it is december in San Francisco!! Or are you preparing this somewhere else?

I still grill in the winter time, so long as its above -10 C or so (below cook times get difficult). But I'll admit to be a little crazy. But san fran???

Also, salmon en papillote can quite nice, and works especially well with salmon as you can bet a little on the longer side and get away with it (IMO salmon tolerates over cooking better then most fish).

I have one from Julee Rossi's Great Good Food that I like. Lots of salmon and dill it is a light recipe though and contains gelatin, let me know.

Mary

This is probably the same as Mary's since it's from The Silver Palate Cookbook - same author. Here is how it was published - I increase the amount of smoked salmon a bit. It's really easy and I especially like it because it uses up all those end pieces of smoked salmon, esp. if you've made gravlax. Any smoked salmon will work, but gravlax is particularly good. To use this as a dip, eliminate the gelatin.

6 servings

Ingredients
• ½ package gelatin
• 1 tablespoon fresh lemon juice
• 8 ounces cream cheese (softened)
• 1/3 cup low-fat yogurt
• 4 ounces smoked salmon
• 4 scallions, dark green portion removed, chopped
• 1 ½ tablespoons fresh dill, chopped (do not use if using gravlax)
• Salt, to taste

Instructions
1. In a small container, hydrate the gelatin in the lemon juice. Fill a larger container with hot water, and float the small gelatin container in the hot water to melt.
2. Combine with all the other ingredients in a food processor, and blend until smooth.
3. Transfer to a bowl or oiled mold, and refrigerate.