Smoked salmon lox

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I have this every Sunday morning for breakfast, but I never made a post about how I handle it. It's not like I can just walk to the corner deli and pick up 2.0 oz. here, so here's what I do.

My grocery store sells 4.0 oz and 8.0 oz. packages of smoked salmon, vacuum sealed. It's previously frozen, but it's not bad.
 
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The first problem is that the serving at the top of the page is 2.0 oz., and you're supposed to use it within a few days of opening. I used to re-vacuum seal and refrigerate the leftover half for an entire week, and I didn't die, but decided I probably shouldn't do that. Now, when I bring it home from the grocery store I cut it, vacuum seal and freeze it right away. Here it is out of the package with the first cut in half.

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The a little creative cutting. Also some splicing; I'll cut off parts that stick out and flip them around to fill in the missing areas so all of the pieces are basically rectangular.

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And that's it. Vacuum sealed again and ready to freeze. I take a package out Saturday night and leave it in the refrigerator and it's ready to go Sunday morning.

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This page contains a single entry by Rick Kasguma published on January 18, 2016 4:23 PM.

What I ate: January 17, 2016 was the previous entry in this blog.

Leftover Szechuan beef is the next entry in this blog.

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