Hot-smoked salmon is one of the Canadian foods I miss most now that I live in the UK. It’s slowly becoming easier to find, but cold-smoked salmon still dominates the shelves.
So I was very pleased indeed to receive a stash of hot-smoked salmon through the post recently.
Aside from its deliciousness, the versatility of hot-smoked salmon is what makes it such a pleasure to cook with. Kedgeree, pasta sauce, salads, fish pie, chowder, quiche – it’s an asset to them all.
At last week’s Burns Night supper, I shared my hot-smoked salmon bounty with our guests in this smoked salmon dip.
Ten More Bites 