How to make smoked salmon spread from scratch!

This is how I make the easy and simple smoked salmon spread from scratch. This an OG recipe of mine. Enjoy!

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In this episode, you’re going to see how I make the best condiments suited for every setting at any time of year. Let’s begin. Please subscribe. I was so lucky the guy I was fishing next to gave me this silver, otherwise known as coo. They’re almost identical to filt to red salmon. The anatomy is almost the same. The texture of the meat is a little bit softer. This fish was alive less than 12 hours ago, and the the meat’s noticeably softer than red salmon. The heads on these are a little bit bigger and the tails are a little fatter and the fat’s distributed a little bit differently. But this is a damn good fish to eat. First thing like you always want to do is cut the head off. I like doing this, scraping the slime off to make it easier to cut off. Cut around the collar bone at a pretty sharp angle. Just like that. It’s where it’s all completely disconnected. Don’t try and snap the head off because you’re going to tear part of the meat up here. Just put your knife in, angle, angle it straight down, and sometimes that happens, but then it comes right off. Now, you want to gut the fish. Always put the knife in the anus. That’s just what it’s called. I try not to cut into the belly meat. These big old white things, those are the sperm sacks. Yeah, I know. It’s gross. Boil these down for dog food. I have a video on that. Don’t worry about that little bit of blood inside of there. We don’t have to worry about getting that out. We’re not cooking whole fish. Want to make sure you spray everything down real good. Get as much the blood and the slime off of here as you can. Now, I’m going to cut it like I normally do. Cut down the ridge of the back. Break the first couple of pin bones over the rib cage and down. I made a couple of videos on there already. I really didn’t want to bore you with all this, but I really need your feedback. Please let me know how I can improve your experience in the comment section down below. I would do more voiceovers to give more insight as to what’s going on, but I don’t know if it sounds good to you. I don’t know if I’m supposed to sound more soothing or mysterious. So, you know what to do. This keeps sliding around everywhere like I’m washing stuff. I’ll I’ll put this in the edit. This is how slippery this is. Why did he not lock it? He He was just going down there for fun. He said he said his freezer is already full. Oh, okay. So, just pure sport. Spalt. Spolting. Locks on, locks off. Now, we’re going to come back tomorrow and cook all this. All right. So, now 2 days later, we can finally move on to the next step. There’s only two ingredients you need to add. Brown sugar and soy sauce. I know the pan’s over stuffed, but it’s not that big of a deal. Not too much sugar. Soy sauce you can go a little heavier on. It’s going to look pretty dark right now, but that’s okay. Now, let this sit in the liquid for a couple of hours. Put in the oven away from the dogs. Let’s fire up the smoker, put these in, and live stream. If you made it this far, you should probably keep watching, like this video, and subscribe. And keep an eye out for everything that Starving has to offer. All right, now we’re inside. Next thing you got to do is you got to peel the skin off. The skin comes off pretty this stuff pretty easily. Throw the little bits in your bowl. All All those little bits are going to add up. Oh, actually, I forgot to do something. Forgot to break out the scale. Tell what time it is. Switch it to switch the unit grams. What you’re also going to want to do is get as many of the little bones out as you can. Just look for them. How however much you can find is fine. Don’t throw the skins away. They’re really good to eat as it is. Just get whatever little bones out of there you can. It’s going to take a little bit of time, but it’s going to be worth it. At the end of stripping all the bones and stuff out of your salmon, you want to weigh everything up so that way you can figure out how much of the next ingredient you actually need. All right. After dealing with all that, we got 646 g of smoked salmon. Next thing we’re going to do is dill. Yeah, we’ll just use half of it. I don’t need all of it. Am I trimming any of this off? Absolutely not. Get the stocks fairly fine. Whatever. And then keep the Philly bits at the end. Little leaflets. More of a rough chop. Doesn’t have to be anything crazy. Go back to the small stuff. And you got a still about a handful. For the garlic, I’ll go with five cloves. Raw go is good. Get it as fine as you can get it. Yeah, that’s good enough. Got to crush up the salmon. It’s not going to be a perfect crush, but also take some of the little bones out that you find, too. Makes it a little bit easier. Sometimes you’ll feel them in your hands, sometimes you won’t. When it’s homemade, it never has to be perfect. As long as everybody’s happy. Okay, since we have about a pound and a half of salmon here, I’m going to use a pound and a half of whipped cream cheese. Now, you could use regular cream cheese for this, but whipped is just so much easier. Now, you can mix this by hand, but I don’t want to. Start off slow. It might not want to mix at first, which you can probably see for right now. You want to make sure you get the very bottom of this bowl. You can use this in a bunch of stuff like sandwiches, toast, rangoon if you’re into that type of thing, ravioli, bagels, chips, crackles. Eat it with a spoon like I do most of the time. Wherever the hell you want. It goes great with beer and wine, but the best compliment to this is a really fat doobie. To be honest, my absolute favorite way to have this. Simple as this. Take some amount of your salmon, preferably a lot. Make yourself a sandwich. Doesn’t look pretty, but I don’t care. Holy [ __ ] that’s good. I better take a latte before I [ __ ] my brains out. [Music] [Applause] [Music] [Music] [Music] [Music] [Applause] [Music]