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Article: SMOKED SALMON PERFECT FOR TWO two's company Rich smoked salmon meets its match in bread salad.(Flavor/Gracious Living)(Recipe)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- April 29, 2007
CopyrightCOPYRIGHT 2007 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: BEV BENNETT
By Bev Bennett
Tribune Media Services
SMOKED SALMON, with its rich, sweet-salty flavor and buttery texture, is usually reserved for luxurious brunches.
But if smoked salmon is a rare treat in your home, you may be confused by the varieties in your supermarket.
Smoked salmon, regardless of whether it goes by the label of lox, Nova or Scotch, starts with the same process called cold smoking. Salmon fillets are kept in a smokehouse at 70 to 90 degrees anywhere from three hours to three weeks.
Recipes for homemade cold-smoked salmon call for smoking the fish for two to five hours. Processors use ...
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