When hosting a small event that requires firing up my smoker, I always throw on an extra piece of salmon, which is finished with baking, not frying. You should make more than you need. Half will go into a tomato-based sauce for immediate use and the rest can be frozen.
Chef Yagil’s Tips
– Lay a bed of salt in a large dish and place a big piece of salmon on it with the skin side up. Refrigerate for 24 hours; then remove the salt and pat dry the fish. Return the fish to the dish skin side down this time, and spread a mixture of olive oil, black pepper and rosemary on the flesh. Bake until fully cooked and then let rest until it reaches room temperature.
– Use a food processor to blend all other ingredients. Then use the food processor’s pulse function to mince the salmon.
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