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.

Smoked salmon alongside baby greens, jammy eggs, and a warm bacon-shallot vinaigrette make for an upgraded take on the ...

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 ...

Canned beans are the secret to this velvety vegan fish pâté from Fuss Free Flavors. When blended with ingredients like smoked ...

A stone cold classic – follow Anna's simple, speedy crêpe recipe and fill with herby yoghurt and smoked salmon for a decadent and nutritious brunch. To make the crêpes, mix the flour and eggs ...

Cold-smoked salmon doesn't flake ... Once you cook smoked salmon into a recipe, you should follow the USDA's guidelines about storing cooked food. In a nutshell, refrigerate it promptly and ...

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 ...

Heat butter in a nonstick skillet over medium-high heat. Add beaten eggs, cream cheese, chopped chives, and salt and pepper. Whisk until just set. toasted whole-grain bread smoked salmon Serve on ...