Related: Easy Smoking Recipes Temperature control is key ... meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar.

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

If you're looking for more ways to use either cold-smoked salmon or ... and a runny egg. Go to Recipe All the things you love about a smoked salmon bagel in one satisfying bowl with store-bought ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

As a contributor, her writing and recipes have appeared in several ... but standard thin-sliced cold-smoked salmon will also be delicious. Thick-cut smoked salmon is available at Whole Foods ...

This is not cold-smoked salmon or lox, which is cured and lapped with smoke–this method thoroughly cooks the fish in the smoker. Smoked salmon starts out like gravlax, salt-curing in the ...