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Discussion in 'Recipes' started by the red sun, Oct 24, 2007.
Could use to make some salmon rillettes
Nothing better than smoked salmon, just saying!
Salmon (and asparagus) quiche, with white wine and a salad on the side.
When I lived on the west coast of Canada in Vancouver, there was an insanely delicious, popular snack sold at markets all over. They called it Salmon Candy. Basically salmon scraps smoked, dried to a jerky consistency with a sweet glazed finish. Simpler glazes would be maple syrup or brown sugar, but you can go anywhere with it if you want to get creative
Here is an easy one from us. Mousse wrapped in lox/smoked salmon, and served with some good toast and a sweet chilli sauce. http://noseychef.com/2017/11/15/salmon-mousse/
There are so many things that can be done with scraps. The one thing that should never be done with scraps is they should never be thrown them away unless, of course, they have turned bad. Every ounce of product that comes into your restaurant should be used to turn a profit. At the bare minimum, scraps can be used to make stocks and broths. Even the shells from shellfish can be simmered to make seafood stocks.
The scraps from the prep that would otherwise end up in the dumpster is money out the door. Veggie scraps can be made into veggie stocks and broths. The same with the protein scraps. Even fat scraps can be very useful when rendered into liquid fat. Rendered chicken, duck and bacon fat are liquid gold.
If your restaurant serves crab and/or lobster dishes, scrape the meat from the knuckles, lobster legs, claws etc. That meat will come in handy.
As for your salmon scraps, if there is any salvageable meat, scrape it off and it can be used as a binding agent when added to the scraps of crab and/or lobster meat you just salvaged. Just put the salmon in a food processor with some room temp egg white and turn it into a puree. Finely chop or mince the lobster and/or crab meat with your favorite herbs/seasoning and combine with the salmon puree. Viola! You have just made a gorgeous filling for lobster/crab ravioli.
Take the shells from the lobster and crab, simmer them in a pot of water for a few hours until the volume of water is reduced by about half, strain it and use that water to cook your raviolis. You could even finish the ravioli with rendered duck or bacon fat instead of olive oil, if you wish. ;-)
Brine then smoke them for smoked salmon chunks! Smoke them long enough to get a bit chewy like jerky.