My Favourite Ingredients
Smoked salmon is salmon fillet that has been cured, and then hot or cold smoked. The process of curing the salmon, dehydrates it and forms a thin membrane called a pellicle, which allows smoke to adhere to it. Smoked salmon is considered a delicacy and is rather expensive.
Salmon can be wet cured by adding a solution of water, salt, sugar and spices (and sometimes, sodium nitrate) for hours or days. It can also be dry cured by covering the fillets in a mixture of salt, sugar, and spices. In both cases, the salt drains out the moisture from the fish.
Most salmon is cold smoked at 37ºC (99ºF). Cold smoking does not cook fish resulting in a delicate texture.
Hot smoking cooks the salmon making it less moist and firm in texture. It can be eaten like cold smoked salmon or mixed with salads or pasta.
In north America, smoked salmon is thinly sliced or may also be sold as fillets or nuggets.
- Smoked salmon is a good source of Omega-3-fatty acids.
- Smoked salmon has a high sodium content and 3.5oz (100g) salmon has about 660mg of sodium.
- Smoked foods also contain nitrates and nitrites which are by-products of the smoking process.