Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer. The 60 Best Sci-Fi ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

"I was not creating extremely complex recipes, just simple, classic, smoked fish," Millstein said. "I was dialing smoke time, brine time, up and down and finding what tasted delicious and ...