This process gives lox its signature salty flavor, making it saltier and brinier than both hot- and cold-smoked salmon." Unlike smoked salmon, which is hard to fake without a smoker, you can make ...

Unlike hot smoking, which imbues ingredients with ... toasting meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar.

You can cold-smoke or hot-smoke food. Cold-smoking produces food that can be eaten raw (such as smoked salmon), or needs to be cooked further (such as smoked haddock). It takes attention and ...

There are two basic ways of smoking salmon--cool smoked and hot smoked. The former, usually sold thinly sliced, has a delicate smoked flavor and is readily available in many groceries. The hot ...

Trout can be used as a substitute for salmon in most dishes. Keep an eye out for "rainbow, brown or sea trout, either fresh, hot-smoked or cured ... and "suited to a cold winter night".

The aroma of freshly smoked salmon is mouth-watering. Hot smoking is relatively easy to do at home with very little effort, and the results are always very impressive. The only equipment you ...