Hot Smoked Salmon fillets are smoked skin-on, in the traditional style, imbuing them with a rich smoky flavour and firm texture.
Consumers often ask, ‘how does Hot Smoked Salmon differ to conventional Smoked Salmon?' The difference lies in the temperature in which the two are smoked. Conventional Salmon is smoked at a low temperature for the duration of the smoking process. Hot Smoked Salmon is initially smoked at low temperatures and then it is subjected to higher temperatures in the last hour in order to cook the Salmon through.
This multi-dimensional cooking technique results in a delicate, subtle, smoked flavour, with a moist flaky texture. Norwegian Hot Smoked Salmon is best served flaked or filleted and can be served as an entree or a main menu item, either at room temperature or gently heated. The Hot Smoked Salmon range uses only premium grade Norwegian Salmon, harvested from the deep, cold waters of the Norwegian coastline.
Europa distributes Hotsmoked Salmon in two distinct varieties - Plain and Creole. Creole combines a unique blend of herbs and spices, producing a subtle kick with each bite, whilst the Plain variety retains an earthy smoked flavour.