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 ...

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 ...

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.

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

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.

With the festive season approaching, consumers often eat products they don’t normally, or have more of certain products, such as cold-smoked fish like smoked salmon, smoked trout, and gravlax.