Cold-smoked salmon keeps for longer ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks ...

For both processes, the fish is first cured in either a brine preparation ... The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking, which produces classic ...

This Hot Smoked Salmon recipe breaks all the rules, delivering incredibly flavorful, tender fish in just a few hours. By skipping the traditional brine and drying steps, we've streamlined the process ...