ingredients: wild salmon, smoke, salt Smoking is a traditional way to preserve salmon. The process is still widely used, as it gives the fish a delicate taste and an attractive texture. The process involves three steps: Salting, maturing and smoking. The smoking can either be cold (around 20°C) or hot (around 65°C), depending on the specific taste and texture, one wants. Cold smoked salmon has a fine, subtle taste and a firm texture. Hot smoked salmon has a more intense taste and a tender and almost creamy texture.
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