It’s also great for toasting meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

If you can't find cold-smoked salmon, lox will do just fine for this purpose. Yes, you can smoke salmon at home. "For the best results, purchase high-quality salmon from a reputable fishmonger ...

If you're looking for more ways to use either cold-smoked salmon or hot-smoked salmon, we've got you covered. It's a versatile ingredient that can transform any dish into something special (and a ...

Thick-cut smoked salmon gives the salad a more substantial feel, but standard thin-sliced cold-smoked salmon will also be delicious. Thick-cut smoked salmon is available at Whole Foods and other ...

Looking for a crowd-pleasing appetiser that’ll be a hit amongst seafood lovers? Don’t look past these mini smoked salmon brioche bites with a cucumber salad. With a slice of delicate smoked salmon on ...

Grate in the onion and cold butter. Season to taste and mix well ... Serve hot, cut into wedges, topped with the smoked salmon, with the salad on the side. 3. To make the salad, toast the sesame seeds ...

Step 4. Arrange both the cold smoked salmon and hot smoked onto a large serving platter. Drain the pickles then add onto the platter along with the cream cheese mixture, avocado and toasted bread.