Hot & cold-smoked salmon: differences & recipes | Pulled Salmon Döner & Buffalo Bill Wrap

There are also several exciting recipes in this video: 

1. pulled salmon kebab 

Ingredients: 

►Hot smoked salmon
► Rolls
► Remoulade
► Salad
► Wakame seaweed salad
► Cress
► Sprouts 

2. buffalo bill wrap 

Ingredients:
►Cold smoked salmon
►Tomatoes
Spring onions
► Wrap
Cream cheese
► Wakame seaweed salad
Tomato and seaweed tartare 

Here is a summary of the information on hot smoking and cold smoking: 

Hot smoking 

► Fish is smoked for several hours at 65-85 °C (higher initial temperature to seal the surface, less protein leakage)
► Traditionally smoked over an open flame in the Altona oven
► Germs are killed to a greater extent than with cold smoking, as the core temperature is kept above 70°C for at least 5 minutes
► Typical smoky aroma, more aromatic (creamier & softer)
► Ideas for using pulled salmon: tarte flambée, kebab
► More ideas: Burgers, as a salad topping, as a soup garnish 

Cold smoking 

►Fish is smoked for several hours at 15-28°C
►Wood type is decisive for the taste
► The advantage of cold smoking lies in the gentle preparation due to the low temperatures, as this means that important nutrients are retained
► Fine smoky aroma
►Application ideas for mini smoked salmon slices: Wrap, Bowl
► Other ideas: as a salad topping, sandwich topping, for sushi