February 8, 2012
Posted by Jennifer Anderson
Hot-Smoked Salmon with Creme Fraiche and Crispbread -- a 30-second appetizer
As a former resident of Seattle, I’m a sucker for salmon in all its forms, but especially smoked salmon. It’s one of my go-to ingredients for turning an everyday dish into something exquisite.
First a quick smoked-salmon primer: Hot-smoked salmon has a firm, flaky texture, since the fish is cooked during the smoking process. Cold-smoked salmon (lox is included in this category), has a soft and silky texture, and is usually served in thin slices.