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 ...

Remember, smoked salmon ... smoking. Hot-smoking effectively 'cooks' the fish, because it's smoked over heat for six to 12 hours. Cold-smoked fish is first cured or preserved either in dry salt or ...

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

Hot smoking ... either a brine preparation, which can include flavourings such as rum, molasses or spices, or just dry salt. The fish – most commonly salmon or trout – is then smoked at ...