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Hot- vs cold-smoked salmon; how to use

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...

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  1. 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. 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. re: Jaytizzle

          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

            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. 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

              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

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

                1. re: LadyintheKitchen

                  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. Is hot smoked salmon kippered salmon?

                  4 Replies
                  1. re: TampaAurora

                    Yes, those are two names for the same thing.

                    1. re: BobB

                      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

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

                        1. re: roxlet

                          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. 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

                        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

                          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

                            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.