Cold smoking adds a similar smoky flair, but doesn’t cook the ingredient or alter its texture. Related: Easy Smoking Recipes ... To make cold-smoked salmon, begin by curing the fish in salt ...

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.

Unlike cold smoked salmon ... like a spicy salmon skin crostini, for a crunchy texture. When it comes to your next party, aside from following easy tips for arranging better cheese boards ...

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 ...

That's a shame, because smoked salmon ... "It's as simple as salt, sugar, and a bit of time," he says. "Wrap it tight, leave it in the fridge for 24 to 48 hours, and you'll have your very own ...

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 ...

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 ...

The aroma of freshly smoked salmon is mouth-watering. Hot smoking is relatively easy to do at home with very little effort, and the results are always very impressive. The only equipment you ...

When making chowder recently, I was guided in my choice by the package of bright, orangey/red sliced, cold smoked salmon ... two types of salmon and a few seasonings, yielded a very sumptuous ...