So easy to prepare and impressive to serve. Make sure your salmon is as fresh as you can get it before curing.

Cover and refrigerate for 3 days, turning daily. Rinse the salmon fillet and pat dry. Using a sharp knife, thinly slice the salmon on an angle, cutting toward the tail, and serve.

Yes, smoked salmon and lox are different, though their lifespans don't differ too much. Lox, rather than being smoked, is dry cured with salt, sugar, and spices for a few days or weeks to preserve it.

Cover and refrigerate for 24 hours. After 24 hours, take the salmon out of the beetroot cure and rinse carefully with cold water to remove all the salt. Dry with paper towel and transfer to a wire ...

Pack onto the salmon evenly and wrap in cling. Place in the fridge for 8 hours and then turn over and cure for another 8 hours. Remove cling and wash under cold water. Dry with kitchen paper.

Charcuterie refers to smoked, dry-cured meats and items like terrines ... Tuna or porcini pate pair well with raw vegetables, salmon rillettes are best served with toasted baguette slices and ...

Remember, smoked salmon with added flavourings ... 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 ...