How to Serve and Enjoy Smoked Fish
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Smoked fish is ready to eat, which makes it one of the easiest ways to put something special on the table. Here's how to get the most out of every piece.
Cold smoked vs. hot smoked
| Cold smoked | Hot smoked | |
|---|---|---|
| Process | Slowly cured and smoked at a low temperature | Fully cooked during smoking |
| Texture | Silky and delicate | Firm and flaky |
| Best served | Sliced thin and chilled | In pieces, in salads, or warmed up |
How to slice
Use a long, sharp knife. For cold smoked salmon and yukola, slice thinly on a slight angle, moving in one long stroke instead of sawing. Slice right before serving so the fish stays moist.
Serving temperature: take the fish out of the refrigerator 10–15 minutes before serving. Slightly less cold, the flavor opens up.
How much to serve
1.5–2 ozper person · appetizer or board
3–4 ozper person · main part of brunch
8 ozbrunch for 2–3 or a board for 4–5
Whole filletparties and holiday tables
Simple ways to enjoy it
- The classic bagel — cream cheese, smoked salmon, capers, red onion.
- Toast — rye or sourdough with butter or cream cheese and dill.
- Breakfast — with soft scrambled eggs or on an omelet.
- Salads — hot smoked salmon flaked over greens, potatoes or grain bowls.
- Pasta — flaked hot smoked salmon with cream, lemon zest and dill.
- A snack board — smoked fish, our signature rolls, pickles, crackers and fresh herbs.
Storage
38°F (3°C)or below, always refrigerated
Wrap tightlyonce opened
4 daysto enjoy once opened