Discover how to make smoked salmon with this dry brine recipe! It’s simple to follow and brings out the best flaky, flavorful salmon. I’ll guide you through the brining and smoking process for ...

Cold-smoked salmon keeps for longer, but is best eaten within two to three days ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower ...

Maybe you've heard of steak and tuna tartare, but smoked salmon lends this elegant dish an extra flavorful twist. Here's what ...

For both processes, the fish is first cured in either a brine preparation ... The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking, which produces classic ...