Salmon and Lox
Chef Angus takes us to the Isle of Lewis in Scotland to highlight one of that land's treasures, Salmon. We visit the Marine Harvest fish factory to see how Scottish salmon is prepared in an industrial setting before being shipped out around the world. After an explanation of how the salmon are farmed, and some reminiscing about his youth and his father's favorite method for preparing lox.
Checking the salmon for freshness, Chef Angus explains the various ways to ensure that your fish is of quality. He then scales the fish and prepares it for curing by filleting it and trimming the fat from it. The fish is cured using pure kosher salt, which draws out all of the moisture and preserves the meat - one of the oldest techniques for food preservation.
The technique of Cold Smoking is explained and demonstrated. With the succulent final product, Chef Angus demonstrates carving lox and provides a few examples of dishes incorporating the meat. Displayed are a gateau of salmon (similar to a cheesecake), coffee-cup style, and a simple appetizer incorporating the lox, capers, dressing, red onion, and hard-boiled egg yolk.
Scaling Salmon
Salmon and Egg Appetizer