This Easy Smoked Salmon Dip Recipe has become one of my favorite leftover smoked salmon recipes! Now I am lucky to live ...

This recipe is for Hot Smoked Salmon Salad with Creamy Dill Dressing from the food section of The Boston Globe.

Topped with hot-smoked salmon, which is flakier and smokier than the cold-smoked version, these tartines are healthy, easy and elegant. Skip to content. All Sections. Subscribe Now. 47°F.

Warm-smoked salmon is smoked at a higher temperature (at least 120 degrees), which yields a meatier and flakier fish with a pronounced smoky flavor — ideal for these satisfying tartines.

Add the salmon to the pan, cover, and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.

Cold-smoked salmon, which is smoked at a temperature of 85°F or lower for about 18 hours, has a raw texture similar to lox or gravlax. Hot-smoked salmon is firmer and flakier, and cooks for ...

Cold-smoking occurs at temperatures well under 100 degrees, making it, technically, a raw preparation; hot-smoking takes place at temperatures high enough to cook the fish. In either case, wood is ...

Instead of dry-curing, the fish gets a wet brine (a.k.a. salty water) and then is smoked at temperatures above 120°F. This process works well for salmon and many other types of fattier fish, too.