616 http://www.chow.com/ingredients/616 Tue, 14 Feb 2006 05:15:41 GMT Smoked salmon is usually a fillet that has been cured with salt and often sugar and then hot or cold smoked. Cold-smoked salmon, in which the smoke does not cook the fish, has a characteristic smooth, firm texture, close to that of the raw fish. It usually sells for a high price, especially if prepared from wild fish. Cold-smoked salmon is served thinly sliced and garnished with chopped onion and hard-cooked egg, capers, and lemon. The best wild Scottish smoked salmon is lean, gamey, and creamy-smooth, with a light oak smoke flavor. Russian style is a steak-cut fillet of salmon that is lightly smoked. Hot-smoked salmon has been cooked by the smoking process and has the texture of cooked salmon; it is known as kippered salmon. Hard-smoked salmon or salmon jerky is a traditional way of preparing salmon for Amerindians of the Pacific Northwest coast, often smoked over alder wood. Smoked salmon may be used as a cooking ingredient, in quiche, pasta sauce, scrambled eggs (lox and eggs), or even pizza. Lox refers to the stronger-tasting salted and cured salmon that has not been smoked.

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