Hot Smoked Salmon - 1 kg

The method of smoking fish to preserve its freshness has been around for centuries. And so has our love of smoked salmon.

It would often be served at lavish celebrations hosted by the ancient Greeks and Romans and to this day is still considered a timeless luxury.

Fortunately, the steady supply of salmon and relatively stable price has made this one delicacy that many of us can enjoy without breaking the bank.

There are two ways to smoke salmon.

Both processes begin with salmon first being cured in a brine solution and then taken to the smokehouse. The main difference in the two methods is the temperature at which the fish is smoked.

Cold-smoking is perhaps the most common process and produces the classic soft, oily sheets of smoked salmon that one might typically enjoy at breakfast or in a sandwich.

The hot-smoking process on the other hand imparts a much stronger, smoky flavour and a more “cooked” texture.