How To Cook Smoked Salmon

I am going to show you two dishes, how to cook with smoked salmon. A smoked salmon is a cooked dish, anyway. I am going to show you two very simple dishes.

Scrambled egg, smoked salmon, fantastic, very very nice. Non-stick pan, very important, must be olive oil. I got two wisped up eggs.

Pan, nice and hot, nice scrambled, must be salt and pepper through that. And my second dish is going to involve around a roasted salmon on which you can put the salmon on top of the fish. We are going to roast it through the oven.

So, you are going to have a smoked salmon and a roasted salmon dish, very very nice. I will show you on first, very quickly, scrambled egg into the pan, nice and hot. Now, as soon as you walk away and look by my scrambled eggs, because in a day, I know it is not going to stick to the pan.

So as you look at it, I am going to show you a nice bit of smoked salmon. Again, nice little fine slices there, just looking and watching my eggs there, no problem. So with my eggs there, nice bit of smoked salmon, straight in there, remember now, not to add too much salt.

Low salt in smoked salmon, you should be very very general there. So, salt there, just wisping it through, very very nice. Not sticking, I don't overcook my eggs.

I don't want overcooked. There is enough heat now penetrating our pan. Take it off.

We will start to cook now. We will add our smoked salmon to our eggs. Smoked salmon keg is quite very nice, really really good.

So, you want to make a nice little mix. Get that goat cheese smoked salmon really really nice. Like I said, I will not overcook my eggs.

Nice and moist, nice and soft. Just run it that with smoked salmon. Now, our salmon is cooked anyway.

There are plenty of flavours now. Not too much salt in there and add some black pepper. And that's it, lovely breakfast.

Black pepper, here we are, add some lemon juice. You can add some bagels to it as well. Add some spice to it, if you want.

It's all about personal taste. Don't overcook your eggs. Easy piece, cooking smoked salmon straight in there, nice and moist, nice and fluffy.

Very quickly, I will get my roasted salmon here, this dish which is straight off, and all I am going to do now - there is plenty of moisture, plenty of oil in the salmon. I will lay it on top of the fish there. Hot oven, 160, nice tray there, all looking good, down on, straight on the tray.

Lemon juice, again, you can put some, you can put some bagels, whatever you want. There is plenty of moisture in my fish. There is plenty of moisture in my salmon.

I don't overcook both ends. So, 160 for about 10 to 15 minutes, and that's all I want, just cook my salmon just right. Nice oven, in we go.

Smoked salmon with the fist straight in there, looking very good. So, I will bake my salmon in the oven for about 10 to 15 minutes. So, remember we have to outer set salmon.

And of course, some smoked salmon on top. Just showing you a little technique, how to cook this smoked salmon. Just take it out of the oven.

Remember, the oven was on 160, not too hot. Fantastic, it's still got moisture from the smoked salmon. Plenty of flavour, even though smoke is running though the salmon giving plenty of flavour, so slightly on there.

Like I said, you can chuck some bagels, you can chuck some pasta on there, bit of spice, whatever you want. The technique is not to overcook your salmon and also present it nice like that. So, I have not literally undercooked my eggs.

But I made it sure it was not overcooked. We don't want it to dry. Just run my smoked salmon through it, nice and moist.

Smoked salmon will add plenty of flavour, like a season almost to the outer salmon. So, when I cut through the salmon, I got the nice freshness of the salmon and the wholeness of the whole salmon, nice dish. Nice little white sauce or a mushroom sauce to go with that or a pesto.

Or even a tapir snout to go with that. Fantastic! That's my way