I bought 3 pounds of salmon, with the intention of smoking it. But, the day I was planning to do this, I ended up having to spend time away, so I decided to just make a giant batch of salmon cake mix. It's basically this recipe, except I didn't have dill, so I used cilantro.Fresh or tinned salmon? Is the pan really copper or one of those 'non-stick' pans?
Bought it when we went to the Farmer's Market a while back. But, it is fairly fine salt with tiny flakes of black in it, so I would assume somebody finely microplaned the "ends" of black truffles and then used the rest of the truffle for whatever. I used the "ends" to make truffle butter and oil when we've had them. The "ends" don't have a very nice mouth texture since they are bumpy and rough, and a little tough. It's okay when you slice the truffles to have around the edges because the slices are so thin, but to get an "end" piece isn't really that pleasant.That sounds delicious - how do you make the truffle salt?