Smoked Salmon

I was looking for this, but instead got to this article on smoked salmon, and it reminded me that I could get freshly sliced smoked salmon at some fishmonger on Victoria (appended with a Greek restaurant), a 1-minute walk south from Plamondon Metro. The last time we went, the vendor passed us some smoked, but cooked, salmon (I believe the term would be "hot smoked salmon"). There was a lot left over on the counter, cutting "waste", that they gave us to try, and I kept on sneaking over that counter to get more pieces as we waited for our number to be called. And the NYT Magazine article then points to a recipe suggesting the use of the smoked salmon fat to aromatize salads, etc. Hmm...


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This page contains a single entry by Cedric published on May 18, 2006 2:51 PM.

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