MADE WITH LOVE: Long-time favourite melds sweet and salty

Langley Heritage Society member Bob Armstrong shares his holiday recipe for candied salmon.

Bob Armstrong belongs to the Langley Heritage Society, and chose to share a recipe that would “interest someone who has access to salmon.”

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Candied Salmon

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For approx. 10 lbs. of fish

using any hot-smoke smoker

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Ingredients:

1 qt. of water

1/2 cup salt and 2 1/2 cups of sugar (1 to 5 ratio. You can experiment with less salt)

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Directions:

Leave in sugar/salt brine solution for 48 hours – turn every 12 hours.

Make sure fish is cut into small strips before putting it into the brine (3 or 4 inches long and ½ to ¾ inch wide).

Remove from brine after 48 hours and put on flat surface (dry with paper towel and put layer of brown sugar on fillets (heavy sprinkle).

Add coarse ground pepper or other spices on fillets as desired.

Put in fridge over night – dry again with paper towel and start smoking.

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Note:

You can use whatever wood chips you want.

You can do several batches from the same of fillets over several days, as long as they are refrigerated.

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OTHER LANGLEY ADVANCE HOLIDAY RECIPES:

• Aunt’s egg casserole makes for light work Christmas morn

• Quirky Langley singers share potato salad and dessert recipes

• Christmastime indulgence gets passed down

• Mom’s German cookies always a hit

• Potato recipe that had to be shared

• Holding dear Mom’s handwritten recipes

• How caring for a wounded paratrooper evolved into making cakes

• A treat that no one has to avoid, despite sensitivities

• Cloverdale-Langley City MP Aldag gets heating, beating, and eating

• Christmas toffee a reminder of a mother taken too soon by cancer

• Perfect for holidays or sick days

• The secret ingredient is love – without question

• One councillor’s household obsession

• Adding just the right amount of rum

• Great grandchildren now loving pop’s customized meatballs

• Just like she made with her neighbour and momma at age seven

• Long-time favourite melds sweet and salty

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