To make cold-smoked salmon, begin by curing the fish in salt and brown sugar ... and gives the exterior a light tan hue. Inside, the sweet, milky curds stay soft and spreadable — ideal for ...

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...

Smoked salmon lives up to its name. It's dry-cured with salt or salt and sugar ... Subtle: Hardwoods like alder, applewood, and cherrywood impart a sweet, mild smokiness. Smokier: Mesquite ...

Pack onto the salmon evenly and wrap in cling. Place in the fridge for 8 hours and then turn over and cure for another 8 hours. Remove cling and wash under cold water. Dry with kitchen paper.

H. Forman & Son has been producing smoked salmon since 1905, and specialises in London Cure Smoked Salmon. London cure is a technique that has recently been awarded the EUs Protected Designation ...

3. With a spatula, gently fold in the smoked salmon flakes being careful to maintain the integrity of the salmon so it does not get mushy. 4. Reserve for service. Best served as an appetizer at ...