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Big Buy: Cold-Smoked Salmon

Photo: Scott Phillips

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by Allison Ehri Kreitler
from Fine Cooking #102, pp. 24-25

The holidays are a perfect time to splurge on a little bit of edible luxury. Good news: You don’t have to break the bank to buy plenty of silky smoked salmon if you shop for it at your local warehouse store. But after you’ve piled it high on your bagel, scattered it over scrambled eggs, and served it on warm blinis with crème fraîche, what else can you do with that much salmon? Here are three new ways—a hearty lentil salad, rich deviled eggs, and an open-face sandwich—to enjoy this delicious indulgence.

Cold-Smoked Salmon recipes:

Open-Face Smoked Salmon and Avocado Sandwiches Lentil Salad with Fennel and Smoked Salmon
Open-Face Smoked Salmon and Avocado Sandwiches   Lentil Salad with Fennel and Smoked Salmon
Smoked Salmon Deviled Eggs The big buy:

What: Cold-smoked salmon (vacuum-packed). Often mislabeled as lox, cold-smoked salmon is fresh salmon that’s cured with salt, sugar, and seasonings and then smoked at temperatures below 80°F. It’s best not to cook cold-smoked salmon because heat alters its smooth, delicate texture. (And don’t confuse cold-smoked salmon with hot-smoked salmon, which is smoked over higher heat to an internal temperature of 145°F for a drier, flakier result.)

How Much: 1- to 1-1/2 -lb. packages.

How to Store: When opening, cut the plastic wrapping away from the salmon, but keep its cardboard backing intact. This way, you can store any uneaten salmon on the cardboard, wrapping the entire package in clean plastic. Cold-smoked salmon will keep in the refrigerator, tightly wrapped, for up to a week.

Smoked Salmon Deviled Eggs

Photos: Scott Phillips


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