![]() They are certainly tasty enough for a weekend brunch and will feel like a treat on a busy weekday morning. 2020 and was updated in April 2023 with new images and additional recipe notes.Ĭall them egg bites, breakfast egg muffins or mini frittatas if you're feeling fancy. This keto egg bites recipe was first published in Jan. ![]() These savory egg bites are great if you're looking for an easy, healthy breakfast for meal prep, especially if you need a grab-and-go option on busy mornings. I make this recipe in episode 7 of my community TV program, You Can Make It.Keto egg bites make a delicious, savory and protein-packed breakfast! Smoked salmon, dill and a bit of crumbled feta (if you choose) are tasty add-ins to the fluffy egg base. The rich fatty salmon, the salty brine, the smoke flavour and the sweet glaze make such a treat! If you try it, you will be addicted too! Let the salmon sit for overnight before serving cold. I smoked for about four hours, brushing with the maple syrup or honey mixture every 1/2 hour, to get the internal temperature of the salmon to 140 F. She Who Must Be Obeyed thinks they are the same. I think the maple syrup gives a bit more complex flavour. While it was heating you can brush the salmon with maple syrup or a mixture of two parts honey to one part water. I preheated my Louisiana Grills Smoker to 180 F. I just like quite a strong smoke flavour in my candied salmon.Īfter 6 hours of cold smoking, I took the salmon off and put it, covered, in the fridge overnight to let the smoke flavour really penetrate the salmon. If you do not have some form of smoke generator, you can skip this step. This allowed me to cold smoke the salmon for 6 hours. I did not turn the grill on and put a container of ice I had frozen in a plastic bottle in the grill. I put my A-Maze-N Tube Smoker into my Weber Genesis Grill. ![]() I rinsed the salmon under cold water and dried it with paper towels. I poured the marinade over the salmon, covered it and put it in the fridge overnight. I mixed up the marinade ingredients and heated them until the sugar was totally dissolved and let it cool. You can cut the salmon into any size square you like but I like about 1 to 1 1/2 inch squares. Then I cut the salmon into small squares. However, quality wild salmon gives a much better texture, taste and colour. You can make this out of any kind of salmon, even farmed salmon. I find nothing does this better than a pair of clean pliers. I started by pulling the pin bones out of a fillet of wild sockeye salmon. So, I acknowledge the great tradition of the first nations but will call my version Candied Salmon. While I am grateful to the first nation people for this great tradition, Indian is a colonial term from the days that Europeans were looking for a route to India, got lost and landed in North America. ![]() I don’t know if I feel comfortable calling it Indian Candy. The first nation people of the coast had a long history of smoking salmon over alder and the candied version became known as Indian Candy. I have enjoyed candied salmon since I was raised on the west coast of Canada. I am over the moon for candied smoked salmon.
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