I was working with salmon flakes again today. However, today I veered so far from the original recipe I ended up with a salmon tootsie roll. Except, when I cooled the salmon tootsie roll it was not pliable. It was quite hard, almost candy hard. So, I did what anyone would do—I cracked off a piece and nearly cracked my tooth. No, it was not quite that hard. Then it dawned on me, I can grate this salmon candy. And that is exactly what I did. We can now finely grate seasoned salmon over dishes to add an intense sweet-salty-salmon note.
Now, how did I make this salmon candy? I took one part water, one part smoked soy honey, and two parts salmon and cooked them until the salmon was without moisture and the mixture came together into a sticky mass. I then rolled the salmon into a tootsie roll shape and chilled it. Simple. We used the salmon candy with slow-cooked Yukon salmon, Meyer lemon-pepper puree, asparagus, and our new enlarged onion glass.
What other fish candy can we now make? What about salumi and meat or vegetable candies? Is this now a great means to use the trim of ingredients which normally went in the filing cabinet?
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