The Different Types Of Smoked SalmonPage 4: Hot Smoked Salmon GlossaryHot smoked salmon requires no refrigeration and can be kept in the pantry for five years, at the ready for hors d’oeuvres, pasta, salads and more. This is Page 4 of a four-page article. Click on the black links below to visit other pages.
Types Of Hot Smoked SalmonMost hot-smoked salmons are offered “plain”—i.e., cooked and packaged, ready-to-eat. These are specialty sub-categories of hot-smoked:
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Kippered salmon from Zabars.com. |
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Become A Smoked Salmon ExpertThe only way to make sense of the category is to start tasting, preferably side-by-side. Have a smoked salmon tasting lunch or brunch: buy some of each and compare. You don’t need bagelsl; in fact, the bread and cream cheese get in the way of tasting the salmon, although you can have them on the side to enjoy the “leftovers” after the serious tasting is complete.
Smoked Salmon GarnishesAt the finest restaurants, a plate of smoked salmon (generally Scottish) is served as a first course at lunch, dinner or brunch with a sprinkling of dill and capers, a lemon wedge and some crème fraîche. It pairs wonderfully with Champagne, Chablis or any crisp white wine. One of our favorite impressive-but-easy first courses is:
Here’s a garnish checklist for your own service, which can be a formal first course or casual meal or snack (who can resist a breakfast bagel?):
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Last Updated Mar 2021
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