Appears in Cook's Illustrated July/August 2012, America's Test Kitchen TV
There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time—and a sweet touch—we produced silky, smoky dinnertime fillets.
Our smoked salmon recipe combines the best elements of cold-smoked salmon (it’s cooked very slowly over a low fire to yield supple, moist fish) and hot-smoked salmon (it’s cooked over a hotter fire to yield a flaky, drier fish with tons of ...