![]() Leave the skin side down the entire cook) Serve: Serve warm with your favorite sides. Lastly, we’ve arrived at the most important & melancholic question for any salmon lover: how long does smoked salmon last? While it has a reasonable shelf life, especially with all of the preservative qualities of salt & smoke, you’re going to want to use your smoked salmon (hot or cold) within about a week after opening. If you freeze your smoked salmon, it can last for up to six months in the fridge before it begins to lose quality, after which you’ll likely want to discard it. Smoke: Place salon on the smoker, skin side down, and smoke the salmon until the internal temperature of the Sockeye salmon reaches 135 degrees Fahrenheit. Allow the water to be completely absorbed, tossing and breaking the pellet as needed to help absorption. In a large bowl combine 4 cups of smoking pellets (Apple and Alder pellets in 1:1 ratio is best) and 3 cups of hot water. In addition to a bagel sandwich, hot smoked salmon can be used in a variety of dishes, including with pasta, served in a chowder, on eggs benedict or with scrambled eggs, or whipped into an appetizer dip! You can’t go wrong putting hot smoked salmon in just about any dish, but these are few of our recommendations. Preheat oven to 200F with the baking rack in the middle. Check out our Hot Smoked Salmon & Cream Cheese Sandwich for a smoky & flaky take on a deli classic! Just as with cold smoked salmon, there are plenty of options for serving your hot smoked salmon, but it’s hard to beat hot smoked salmon with cream cheese on a bagel. You could turn it into a dip or an appetizer plate for entertaining guests, put it over leafy greens to make a quick salad, or even grab nori and turn it into a sushi roll! The possibilities truly are endless, don’t be afraid to try something out of the box! HOW TO SERVE HOT SMOKED SALMON However, if you don’t want to serve your cold smoked salmon on a bagel, there are plenty of other options. While we encourage you to get creative with your cold smoked salmon and create a dish that speaks to you, sometimes there are indisputable classics, and Acme’s Finest is a recipe for our own spin on a New York favorite. While cold smoked salmon is generally known for being an East Coast favorite, hot smoked salmon is more popular on the West Coast. This cooks the fish more thoroughly than cold-smoking it, giving it a much smokier flavor and creating a flaky texture as opposed to the silkier, raw texture of cold smoked salmon. ![]() Hot smoked salmon, on the other hand, is prepared by smoking it at a temperature of around 145 degrees Fahrenheit. One common question that we get from interested customers is whether or not cold smoked salmon is raw? The fish never reaches a fully-cooked temperature, so while it is technically raw, it is typically salt-cured before cold smoking, which results in a cured fish that is safe to eat at the conclusion of the smoking process. Cold smoked salmon is far more popular and common on the east coast, where the tradition has been handed down over generations. ![]() This leaves the fish with a smoky flavor, but maintains the silky texture of the salmon. Cold smoking requires an oven temperature of no more than 85 degrees Fahrenheit, which is maintained over several hours. The most commonly seen smoked salmon variety is cold smoked.
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