Discover how to make smoked salmon with this dry brine recipe! It’s simple to follow and brings out the best flaky, flavorful ...

Remember, smoked salmon with added flavourings ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and ...

Nowadays, the terms "lox" and "smoked salmon" get used interchangeably, so check that you are getting the real thing if you buy lox from anywhere beside an in-the-know deli. F&W's guide has tons ...

For a single, larger salmon, I might cut a fillet into 8 ... brining it first can result in food poisoning. Fish smoked without brine will also not be as flavorful or moist as smoked fish that ...

Repeat with the smoked salmon. To make the pickled red onion, put the vinegar in a bowl and stir in the sugar to dissolve. Add the onion wedges and toss to coat. Cover with cling film and set ...

Our Food Editor tested the GE Profile Indoor Smoker and was impressed by how easy and hands-off it was to use, and that it ...

Preheat the oven to Gas Mark 7 or 210°c. Bake the vol-au-vents for 15 minutes from frozen. Meanwhile, mix the cream cheese, lemon juice, and black pepper together. Place a heaped teaspoonful of the ...