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Hot- vs cold-smoked salmon; how to use

Sarah Apr 14, 2009 02:58 PM

I give up on the Search function! There was a recent post where the writer discusses the difference between the above and the best applications for each...

  1. j
    Jaytizzle Apr 14, 2009 03:47 PM

    I've never had hot smoked salmon but I eat cold smoked salmon all the time. I always put in on a bagel with chive cream cheese. It's delicious. Can't beat Lox and Bagel.

    1. Sarah Apr 14, 2009 04:05 PM

      God knows I've eaten enough bagels w/ cc & smk salmon! What to do w/ hot-smoked salmon is why I'm trying to find the thread/post.

      1. j
        Jaytizzle Apr 14, 2009 04:14 PM

        http://www.justsmokedsalmon.com/recip...

        Found this website. It might help.

        2 Replies
        1. re: Jaytizzle
          Sarah Apr 14, 2009 04:20 PM

          Thanks! Got a nice home-smoked filet from a friend and didn't want to do the claw off the bone and glom while standing at the counter thing this time.

          1. re: Jaytizzle
            fmed Apr 14, 2009 07:04 PM

            Hot smoked salmon is very common around these parts. It is is often quite salty, flavourful, pungent, etc. I often use it in a similar fashion to smoked pork (eg bacon)...in a chowder, pasta sauce, in an omelet/scramble, pate, and simply shredded/chunked on top of a green salad.

            Here is a good recipe for a risotto: http://www.foodtv.ca/recipes/recipede...

          2. l
            LadyintheKitchen Apr 14, 2009 04:31 PM

            I still can't get with salmon. What's the best way to have it prepared for a first timer?

            3 Replies
            1. re: LadyintheKitchen
              j
              Jaytizzle Apr 14, 2009 04:38 PM

              Grill it.

              I usually just pan grill with salt, pepper and olive oil for about 2 to 3 mins on each side. Then I put it in the oven with butter on top for about 7 mins in a 350 degree oven. Squeeze some lemon on top and you are done.

              1. re: LadyintheKitchen
                Sarah Apr 14, 2009 04:48 PM

                The recipe in this blog looks delicious and super-simple -- scroll down to second entry:
                http://passionateeater.blogspot.com/

                1. re: LadyintheKitchen
                  Morganna Apr 15, 2009 05:17 AM

                  Alton Brown recently did a show on cooking salmon. His methods looked great. :) It's easy to over cook it, but not overcooked, it's a delightful fish. :)

                2. t
                  TampaAurora Apr 14, 2009 08:31 PM

                  Is hot smoked salmon kippered salmon?

                  4 Replies
                  1. re: TampaAurora
                    BobB Apr 16, 2009 01:19 PM

                    Yes, those are two names for the same thing.

                    1. re: BobB
                      roxlet Apr 16, 2009 05:17 PM

                      No! We make hot smoked salmon on the barbecue all the time. Smoke, and a low heat like barbecue. It is delicious warm or cold, and it is not kippered salmon!

                      1. re: roxlet
                        e
                        embee Apr 16, 2009 07:32 PM

                        Some hot smoked salmon is identical to kippered salmon, but they are not necessarily the same.

                        1. re: roxlet
                          BobB Apr 17, 2009 08:24 AM

                          Google the two (http://www.google.com/search?hl=en&am...) and every entry (at least the entire first page) says they're the same. As embee says, they may not necessarily be identical, but in most cases they are. Your definition may vary.

                          I am curious though - what do you think kippered salmon is, if not hot-smoked?

                    2. DockPotato Apr 15, 2009 02:45 AM

                      We smoke a lot of Salmon and Trout around here. I do mine at about 150* which results in a firm finish, others use more heat for a flaky finish (so do i sometimes) so I have both types. Yes we slice cold smoked thin with onions and capers or on a bagel with cream cheese &tc.

                      Hot smoked is great for simple snacking or as an appetizer. Wrap a hunk in saran wrap and take it with you to work or whatever for elevenses. It's great for breakfast instead of bacon or sausage with your eggs. Hot smoked with a salad makes a fine light meal. I prefer it to cold smoked for spreads and dips.

                      Just eat hot smoked as it is. It goes well with a cold side sauce, sweet or hot pickled veggies and cheese.

                      Wouldn't recommend heating hot smoked at all unless using it in a chowder or such. And, oh yes. When serving, slice it off the skin. Crisply fried skins are tasty.

                      3 Replies
                      1. re: DockPotato
                        c
                        cycloneillini Apr 16, 2009 05:27 PM

                        My husband lived in Alaska for 3 years and learned to make amazing hot smoked salmon. Great as is. I make a spread with it using cream cheese, a little spicy mustard, finely chopped red onions, capers and just enough milk to make it the right spreading texture. Whenever we go to a party, it's what all of our friends want us to bring.

                        1. re: cycloneillini
                          Morganna Apr 16, 2009 05:31 PM

                          When I lived in Juneau I got hooked on omelets with cream cheese, green onion, and hot smoked salmon. also, there was an awesome hot smoked salmon alfredo served at a great local restaurant. :) mmmmmmmmmmm

                          1. re: Morganna
                            c
                            cycloneillini Apr 18, 2009 04:47 PM

                            I'm always looking for cooking shortcuts, so I've tried the Romano's Macaroni Grill boxed dinners. The Alfredo (which you are supposed to add chicken to) was yummy with some of our hot smoked salmon and some frozen peas added to it.

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