A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines. Smoked salmon ...

This process gives lox its signature salty flavor, making it saltier and brinier than both hot- and cold-smoked salmon." Unlike smoked salmon, which is hard to fake without a smoker, you can make ...

A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines. Smoked salmon ...

Smoked salmon always feels like a special treat: It's pretty, it's pink, and it's just expensive enough to splurge on when the in-laws are in town. But a little goes a long way, and perhaps you ...

You can cold-smoke or hot-smoke food. Cold-smoking produces food that can be eaten raw (such as smoked salmon), or needs to be cooked further (such as smoked haddock). It takes attention and ...

The salmon salad can be prepared up to one day in advance. When ready to use, spread it on bread for an open-faced sandwich ...

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.

A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines. Smoked salmon is a healthy and versatile protein. It's delicious on its own ...

Cold-smoked salmon is smoked at a cooler temperature ... lemon juice, yogurt, capers, hot sauce and pepper in a bowl. Mix with a fork to combine. If too dry, add additional yogurt or lemon ...

A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines. Smoked salmon ...

The aroma of freshly smoked salmon is mouth-watering. Hot smoking is relatively easy to do at home with very little effort, and the results are always very impressive. The only equipment you ...

A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines. Smoked salmon is a healthy and versatile protein. It’s delicious on its own ...