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 ...

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

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.

This process gives lox its signature salty flavor, making it saltier and brinier than both hot- and cold-smoked salmon." Unlike smoked salmon, which is hard to fake without a smoker, you can make ...

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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 ...