[ad_1]
Cured salmon is prepared by salting or smoking without cooking. Varieties include lox, gravlax, and cold smoked. Lox is cured with a wet brine, gravlax with a dry brine, and cold smoked salmon is cured in a smoker. Cured salmon is served for breakfast, as an appetizer, or as an ingredient in various dishes worldwide.
Cured salmon is whole or sliced salmon that has been salted or smoked without being cooked. While there are several varieties of this dish, including lox and gravlax, salmon can be prepared in many different ways such as wet brine, dry brine, or cold smoke. Cured salmon is typically served for breakfast, as an appetizer, or as an ingredient in several dishes.
One of the main types of cured salmon is lox, which is often served for breakfast with fresh bagels, cream cheese, and tomatoes. Lox is cured with a wet brine consisting of water, sugar, and salt, and with other spices often added for additional flavor. Coho salmon is the most preferred variety for lox as it is less oily than other species. The flesh from the belly of the fish is dry salted to remove moisture and then left in brine for at least 12 hours to cure; the fish is then immersed in water for a few hours to remove the saltiness. The cured salmon is then thinly sliced to create lox.
Gravlax is another popular variety of cured salmon. While similar to lox, gravlax is created using a dry brine method. Salmon fillet is packed with a mixture of salt, sugar and fresh dill and then left to marinate for six hours at room temperature, as long as the room is not excessively hot. After the salmon has absorbed the flavour, it is then weighted down and refrigerated for 2-7 days, thus allowing ample curing time. After the curing process, the tenderloin is thinly sliced and served or refrigerated for future use.
Cold smoking is a process of preparing salmon without cooking it. In some cases, the salmon is salted and then cold smoked for a short time to add flavor; when done correctly, however, cold smoking can cure salmon. The fish is placed in a smoker held at 99° Fahrenheit (37° Celsius). This temperature is sufficient to cure the fish without actually cooking it, thus maintaining the delicate texture of smoked salmon. Once the salmon is cured, it is thinly sliced and served.
Cured salmon is served all over the world. Lox is a common addition to breakfast, often served with scrambled eggs, bagels, or by itself with fresh fruit. Gravlax is often served as an appetizer, usually with crusty bread and cheese. Smoked salmon, salted or not, can be added to a number of different dishes. It’s a popular addition to salads or egg dishes, and can be served on crackers with cream cheese and red onion.
[ad_2]