Types of Smoked Salmon
- Gravlax is salt- and sugar-cured salmon.salmon dish image by poGosha from Fotolia.com
Smoking is a centuries-old method of preserving salmon that yields deliciously different results from baking, broiling, poaching or grilling. Smoking brings out the natural sweetness of salmon and allows its clean flavors to shine through. Whether served as the centerpiece of a smoked fish platter or with bagels and cream cheese, smoked salmon is a versatile and timeless treat. Here are three common types of smoked salmon. - Hot smoked salmon is achieved by smoking the fish close to a heat source at approximately 180 to 200 degrees Fahrenheit. Hot smoked salmon is fully "cooked" and has a dry, flaky consistency with a heady, smoky flavor. It pairs well with hearty brown bread, rye crackers and robust cheeses.
- Cold smoked salmon is salmon smoked over low heat (70 to 90 degrees Fahrenheit) for several hours, which allows for flavors to fully develop. Fish smoked at temperatures below 165 degrees is susceptible to bacteria, so salmon must be brined or coated in salt to prevent contamination. Cold smoked salmon can be sliced very thin and resembles lox.
- Sugar- and salt-cured salmon is not really smoked but cold-cooked, thanks to the natural curing ability of sugar and salt. Gravlax is a Scandinavian version of cold-cooked salmon. In such a preparation, a side of skin-on salmon is generously coated with sugar, salt, black pepper and fresh dill. It is then wrapped tightly in plastic food wrap and refrigerated for two to three days, before eating.
