Salmon can be smoked in two ways: cold-smoked and hot-smoked. Each method imparts a different flavor and texture to the salmon.
Hot-smoked salmon is smoked at a higher temperature than cold-smoked giving it a flaky texture. Because heat changes the silky texture of cold-smoked salmon, hot-smoked baked salmon is a better choice for cooking hot dishes like pasta sauces, scrambled eggs, and in quiche. Flaky, moist, and perfect on its own or infused into a cream sauce for pasta. Delicious served cold or hot it's as versatile as it is flavorful.
Available in 4oz packs.
