Cold smoked salmon (also called Nova lox) is made by curing raw fish with salt (and often sugar) and partially ...

The combination of both fresh and smoked fish add texture and smoky and briny ... Bring to a boil over high; add a generous pinch of salt, and simmer over medium until tender, about 15 minutes.

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 three weeks (although usually for only 24 to 48 hours).

A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines.

Season with sea salt and cook until softened ... If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing you. Detach the head and pull, working ...

Fold smoked salmon, smoked fish, sardines and silverbeet into cheese sauce. Season to taste with salt and pepper (you may not need much salt, as smoked fish can be quite salty). Divide between 4 ...

or just dry salt. The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking, which produces classic smoked salmon, or between 70 and 80°C for hot smoking.

Season with salt and white pepper ... add the diced smoked haddock and frozen peas and cook for two minutes until the fish has warmed through and flakes when pressed with a spoon.

Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in oven until a ...