Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 528 kcal | 150 kcal |
| Protein | 51.8 g | 14.7 g |
| Fat | 34 g | 9.6 g |
| saturated | 7.9 g | 2.2 g |
| Carbohydrate | 0 g | 0 g |
| sugars | 0 g | 0 g |
| Fibre | 0 g | 0 g |
| Sodium | 150 mg | 42 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.6 kg canned smoked salmon
Instructions
- Drain the tin thoroughly and then press the fish in a sieve with the back of a spoon. Canned salmon is packed in oil or its own fat and oil cannot be dried out — whatever you leave in is what goes rancid.
- Pick out the skin and the soft vertebrae as you go. The bones are edible in a tin but they dry into hard pale beads that are unpleasant to bite.
- Blot the fish between paper towels until the towel stops darkening. This is worth doing twice; it is the step people skip and the reason batches fail.
- Crumble it as fine as you can onto a solid liner, breaking every lump apart with your fingers. A chunk of salmon dries hard on the outside and stays wet in the middle, and you cannot see which is which afterwards.
- Dehydrate for 5 hours at 68 °C. Turn the crumbs over with a fork once at the halfway mark, so what was underneath comes up into the air.
- The flakes are ready when they are hard and dry right through and none of them stick together when squeezed in a fist. Let a spoonful cool before you test it, because warm fish feels drier than it is.
- Blot the cooled flakes once more if any oil has come to the surface. Smoked salmon sweats as it cools, and a film of oil in the jar is what shortens the life of the batch.
- Store it in an airtight jar in the fridge for a month, or vacuum-seal it and freeze it for six. It will sit in a pack for a few days of walking quite happily, but it does not belong in a warm cupboard between trips.
