Smoke House Serving Suggestions

If you can resist eating your smoked salmon straightaway, it is best to store it in the fridge (0-4C). When you wish to use it, bring the fish to room temperature for optimal flavour - this should take 30-45 minutes. 

If you’re new to slicing cold smoked salmon, it is best to simply cut straight down vertically with a sharp knife and ease each slice off the skin. Not only do you get a better balance of flavour, it is much less wasteful. For hot smoked fish, flake when room temperature with a spoon or fork.

We suggest adding finely diced red onion or shallot and tiny capers. Crème fraîche and horseradish or mild pickles are also good with smoked fish. Lemon juice is often too harsh, and tends to disguise flavour; the zest of finely grated organic lemon is preferable. But each to his or her own!

Smoked salmon is best eaten within 2-3 days of opening. Please consume within use-by date on skin-side label. Most of all, relax and enjoy.

In case you are not familiar with cold smoked salmon, it is ready to eat - there is no need to cook it.

You can find more ideas on our Recipe pages or follow along on Instagram @hedermansmokehouse