Smoked Salmon, also called Cold-Smoked Salmon is a salmon fish fillet that has been cured with salt, sugar and spices and smoked at 99°F. It is a delicacy associated with a more sophisticated market but that has universal appeal. Very popular for elegant hors d’ouerves, satisfying sandwiches, catering and in European and Canadian dishes.
COMMON USES FOR SMOKED SALMON:
- Breakfast: with bagel and cream cheese, omelette or scrambled into eggs.
- Lunch: Quiche, Sandwich (on rye, wheat or bagel with cream cheese, capers, red onions, dill).
- Catering: Canapes (with cream cheese, red onions, lemon, dill, capers) or Pâtés for catering.
- Dinner: Poach in white wine and served with pasta as an entree.
SMOKED SALMON vs LOX vs GRAVLAX et al
There are intricacies to the art of smoking salmon, and various regions have their own preferences. BFS stocks Smoked Salmon and Gravlax but you may speak to a BFS rep about special orders on other products. To avoid confusion on what exactly you need, please review the following information.
- Gravlax is salmon sides cured with a mix of salt, sugar and dill, but not smoked. It is covered in the salt mixture, which may also contain juniper berry, horseradish and pepper, weighted and cured for several days. The leftover brine is used in Scandinavian countries (Sweden, Norway, Denmark to make a flavoured sauce.
- Lox, also called Belly Lox, is salmon fillet taken from the belly of the fish that is cured in a salt brine for weeks and not smoked. The texture is silky and smooth, the flavour is more salty than regular Smoked Salmon. It is traditionally served on a bagel with cream cheese, tomato, red onions and capers.
- Nova Lox refers to lox produced in Nova Scotia, Canada that is prepared like Belly Lox and then cold-smoked.
- Hot Smoked Salmon is cooked all the way through.
