What is it?
Hot-smoked salmon may be cured or uncured, but unlike cold-smoked salmon, it cooks in the smoker, giving it the firm and meaty appearance of regular cooked salmon with a full smoky flavor. Delicious hot or cold, it makes a wonderful addition to scrambled eggs, pastas, and potato dishes.
Don’t have it?
Regular (cold-) smoked salmon is not a good substitute as its texture is completely different. Grilled or baked salmon fillet is a better option.
How to choose:
Different cures and choice of wood for smoking all effect the salmon’s flavor, so your best bet is to try a few brands to see what style you like.
How to prep:
The salmon is often flaked with a fork before being added to egg or pasta dishes.
How to store:
Unopened packages of hot-smoked salmon will keep for quite a while in the refrigerator; check the use by date on the package.
The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder.
The classic salmon-cream-cheese-dill combo is so delicious; this recipe adds a little mascarpone for creaminess and wraps it all up in tender crêpes.
The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch. If you can’t find hot-smoked salmon, cold-smoked will also be scrumptious, although it will lose some…