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 ...

Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper.

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

The European Commission has set new, more stringent requirements for avoiding listeria contamination in ready-to-eat (RTE) ...

When making chowder recently, I was guided in my choice by the package of bright, orangey/red sliced, cold smoked salmon, and vibrant-looking salmon fillets I saw and bought at a grocery store.