In the end, lox and smoked salmon have very different flavor profiles, textures, and uses. Read more: What Exactly Is ...

In need of a champagne worthy appetizer or just a stellar summer brunch idea? Well... this one will knock the socks off of ...

Refrigerate until required. Place the side of salmon into a vacuum-seal bag. Pour the cure into the bag, making sure to focus the cure on to the salmon flesh more than the skin. Vacuum-seal for 45 ...

This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...

Salt-cured salmon that is easily available throughout the year will be simmered with turnips that will become even tastier in the coming season. Salmon that initially may taste salty will turn out ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...