Kungälv Rökeri is our new supplier for Top Quality smoked salmon, both hot and cold. Not sure about the difference between them? Keep reading below!
Hot Smoked Salmon:
Process: Warm smoked salmon, also known as hot smoked, is smoked at higher temperatures, around 49°C to 82°C. This process cooks the fish during smoking and takes a shorter time.
Texture: The higher temperature results in a flakier, more traditionally cooked texture.
Flavor: It has a more pronounced smoky flavor and a richer, often more robust taste.
Usage: Perfect for flaking into pasta, adding to warm dishes, or enjoying as a hearty main course.
Cold Smoked Salmon:
Process: Cold smoked salmon is cured in salt and then smoked at a low temperature, typically not exceeding 30°C. This process can take several days.
Texture: The low temperature during smoking keeps the salmon soft and silky.
Flavour: It has a delicate, subtly smoky flavour, complemented by the natural taste of the salmon.
Usage: Often served thinly sliced, it's ideal for dishes like bagels with cream cheese, salads, or as part of a charcuterie board.