Related: Easy Smoking Recipes Temperature control is key ... meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar.

This recipe for salmon and dill pasta salad ... Kinnaird explains that for cold-smoked salmon, a dry rub containing a lot of salt and often sugar and other seasonings, such as pepper or dill ...

If you're looking for more ways to use either cold-smoked salmon or hot-smoked salmon, we've got you covered. It's a versatile ingredient that can transform any dish into something special (and a ...

At Canoe restaurant on the banks of the Chattahoochee, cold smoked salmon has been on the menu for decades. Former executive chef Gary Mennie created the recipe for a salt, sugar, spice and herb ...

Now there are all kinds of sweet and savory versions. The salmon here is cold-smoked, which means it's cured and then smoked (lox is cured in a salt brine, but not smoked). Cold-smoke gives the ...

Cold-smoked salmon, which is smoked at a temperature ... This sophisticated yet simple salad recipe comes together in just 15 minutes — and all in a single bowl. Using baby spinach eliminates ...

Should I use cold- or hot-smoked salmon? Both hot-smoked salmon and cold-smoked salmon work great in this recipe. Since the salmon will be finely chopped, it’s a matter of taste. Hot-smoked ...

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.

Cold-smoked salmon is smoked at a cooler temperature ... Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood. More recipes can be ...