News — smoked

There are two types of smoking of salmon:  cold smoking and hot smoking. Cold smoking will result in “lox”, which is defined as cured, cold smoked salmon.  It is not cooked, so it is soft, supple, pink and needs to be sliced very thin against the grain of the salmon filet.  It is generally served with cream cheese and bagels or on a platter with capers, sliced tomatoes, diced egg, shaved red onions, chive cream cheese and toast points (small slices of bread toasted). Hot smoking is what we are doing here.  We will cure the salmon filet, then rinse...