Where there is smoke, there is not always heat, at least when it comes to fish. Most smoked salmon is dry-cured in a large amount of salt for days, which extracts a lot of moisture. It is then smoked at temperatures below 80 ° F. Cold smoke does not actually cook the fish, leaving it with an almost raw texture. That’s usually what you find in flat vacuum-sealed packages at the grocery store (usually indicated on the package). On the other hand we have hot smoking. Instead of dry curing, the fish gets a wet brine (also known as saltwater) and is then smoked at temperatures above 120 ° F. This process also works well for salmon and many other types of fatter fish. In general, hot smoked fish are the ones that work very well in any salad or cream sauce. You can also reheat them better than cold smoked ones because they’ve already seen heat. This is what you can expect.
This fatty freshwater fish falls apart into lush pieces at the touch of a fork. It is as good in a Triscuit as it is in a bagel. It is even luxurious enough to serve with caviar.
This oily, salty fish loves smoke and can resist strong players like mustard, horseradish, garlic, and chili peppers. You can almost think of it as sardines, which also have an aggressive flavor. It is broken a little, mixed with olive oil, lemon, chili flakes and a little salt, and then served to toast an open sandwich. Try it in this smoked fish breakfast bowl.
Hot, smoked, rich and flaky smoked salmon can be used as a garnish for a bowl of rice, or mixed with fresh cream with shallots and lemon juice for a fish salad that will make tuna jealous. Or try it with scrambled eggs. Another bonus? Hot-smoked salmon lasts much longer than grocery store-bought steak and needs to cook immediately. You can keep it for up to a week.
Smooth, lean, and smoked trout will not dominate tender vegetables or dominate soft scrambled eggs. It can be gently heated without becoming “suspicious”, try folding it into crushed hot potatoes. If you want to go a much healthier route, this breakfast salad with smoked trout and quinoa. Other recipes include this lemon smoked trout sauce and dairy-free trout sauce.
Trying to track down smoked fish that isn’t at your local grocery store? Try FreshDirect to have it delivered to your door.
More ideas on what to do with smoked fish this way
In case you feel like roasting your salmon slowly:
Hot Smoked Salmon Brine Recipes
From the most basic of smoked salmon brine recipes (my first recipe) comes a second recipe that has a few significant additives that will really enhance the flavor of your
hot smoked salmon. So it’s not rocket science, just some seasonings to bring the brine to life.
It is a strong brine, so getting the right moment can make a big difference in terms of how salty the end results are, of course, the degree of salinity depends on individual taste, so this is one of those recipes in which monitors the amount of time the fish is in the brine (and the thickness of the fish fillet), test the results and then gradually vary to your liking.
At the bottom of the page I have also included some approximate times of how long you need to brine your salmon before drying and smoking it. Remember, this is just a guide and your own taste may be different than mine, so you may not get it right the first time.
To make sure you keep getting better and better in the brine, keep a pencil and paper handy so you can notice the strength of the brine, the weight of the fish, and how long you save it. That way, you can learn from your mistakes and finally find the perfect flavor for you.
Before the additions, let me remind you of the basic brine recipe. Measurements are in metric and imperial units.