How do you rehydrate smoked salmon?

Answer 1

hey! i just found this recipe online so i hop this helps! Smoked Salmon

Yield: 3 Servings

4 c Water

1/2 c Kosher salt

1/2 c Sugar

1/4 c Maple syrup

2 tb Soy sauce

1 tb Garlic

1/4 ts Freshly ground white pepper

1/4 ts Tabasco sauce

3 lb Salmon fillet

2 c Wood chips

COMBINE WARM WATER, KOSHER SALT, SUGAR, SOY SAUCE,

GARLIC, PEPPER, AND TABASCO SAUCE IN A LARGE CERAMIC

BOWL-MIX WELL ADD SALMON FILLETS AND TURN TO COAT WELL

WEIGHT DOWN WITH A PLATE TO KEEP COMPLETELY SUBMERGED

COVER AND CHILL FOR 8-12 HOURS

REMOVE FILLETS FROM MARINADE AND PAT DRY, DISCARDING

MARINADE

PLACE FILLETS ONTO CAKE OR ROASTING RACKS AND ALLOW TO

AIR-DRY FOR 1-2 HOURS, UNTIL TACKY TO THE TOUCH

MEANWHILE, SOAK WOOD CHIPS IN WATER FOR 1-2 HOURS

PREPARE BBQ COALS

DRAIN CHIPS WELL AND PLACE ONTO COALS

ARRANGE FILLETS ONTO A SHEET OF FOIL, IN A SINGLE LAYER

PLACE ONTO GRILL, AWAY FROM COALS

COVER, AND SMOKE FOR 60-90 MINUTES TO AN INTERNAL

TEMPERATURE OF 140 DEGREES (CHECK WITH A MEAT

THERMOMETER) OR PLACE INTO A SMOKER AND SLOWLY SMOKE

FOR 4-5 HOURS at 95-100 DEGREES

REMOVE FROM GRILL OR SMOKER

WRAP IN FOIL AND CHILL FOR UP TO 4 DAYS

SERVE AT ROOM TEMPERATURE

Answer 2

You can cold smoke it at temperature very low over a very long time to get the kind of smoked salmon you are used to buying at the store, or you can hot smoke it to cook the salmon with smoke flavor.

Answer 3

Just Stick it in the microwave or put it back in the oven

Answer 4

You can rehydrate smoked salmon by soaking it in water for about an hour. You can also soak it in rice wine vinegar for an hour. Use just enough liquid to cover the salmon.