Canadian salmon can be said to be the star product of salmon, although Norwegian salmon and Chilean salmon have been famous for many years, but the quality of Canadian salmon is not inferior to the former. Canadians prefer the smoked method to the salmon sashimi in Japanese ingredients. The star product in Canadian smoked salmon comes from Canada's British Columbia (British Columbia) province, where locals make it into a carry-on snack, while others pair it with hard bread such as baguettes for afternoon refreshments.
By Eight Fresh Across the Sea 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Canadian smoked salmon 200g
1 baguette
Cream cheese 100g
Cream 60ml
Small onions 75g
Cumin leaves 50g
Spring onion 50g
Parsley 50g
1 dried red pepper
2 cloves of garlic
1 yellow lemon
White wine 100ml
White vinegar 30ml
3 scoops of olive oil
Sugar 20 g
Salt 10g
Ground black pepper 10g
Water 100ml
<h2>Practice steps</h2>
1, when it comes to salmon production, the first thing we think of is Norway, Chile, the Faroe Islands or Scotland, and in fact we ignore the important salmon farming country, the maple country of North America - Canada. Salmon cultured in Canada is mainly in the province of British Columbia on the west coast and new Brunswick on the east coast. Canadian salmon is rarely sold in the country, so you can use Chilean salmon instead.
2. Slice the baguettes and arrange them on baking paper in a baking tray.
3: Finely chop the garlic, place on a small plate, pour in 3 tablespoons of olive oil and mix well, brush on the bread slices with a brush, sprinkle black pepper on each slice and marinate for 5 minutes.
4: Put in the oven, 150 degrees, 10-15 minutes.
5: Finely chop the onion and place in a large bowl.
6: In a small pot, pour in white wine, white vinegar, sugar, salt and water, simmer over low heat until the sugar and salt melt; pour the boiled sauce into a bowl filled with chopped onions, stir well and marinate for 15 minutes.
7: Finely chop the shallots, parsley and cumin leaves and place in a small dish.
8: Place the cream cheese cubes in a microwave-style microwave bowl, heat for 30 seconds and remove, stir with a fork until smooth.
9: After adding the cream, continue to stir for 5 minutes; put the chopped spices into the bowl for about 3/4 of the amount, leaving 1/4 as the final decoration.
10: Spread the stirred cream cheese over the baked baguette slices.
11. Use a fork or sharp tool to divide the smoked salmon into pieces.
12: Place the smoked salmon cubes on the bread slices.
13: Place the chopped onion on top of the smoked salmon pieces, cut the yellow lemon in half and squeeze some lemon juice on top.
14. Finally, decorate with spice crushing and serve.
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