Smoked salmon ... the right amount of oceany brine. This helps it pair well with a range of creamy flavors. While Wolfgang Puck used crème fraîche as his "sauce", whipped cream cheese spreads ...

Learning to read the labels on smoked salmon will help you choose the best ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature ...

Chefs have even been toying with the sauces and seasonings from wasabi and fish sauce to custom aiolis and avocado. Smoked ..

This high-protein open sandwich with salmon and ... because it's smoked over heat for six to 12 hours. Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at ...