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Cold smoked for a long period, by a process known as "kippering", thin slices are considered a delicacy served with lemon, ground black pepper and brown bread and butter.
Commercially, smoked salmon didn"t arrive in London until the later part of the 19th century; even then, ninety percent of its trade was with Jewish immigrants, many of whom had in their memories Rusiian "Lox" or German "Lachs" (saltier versions of our smoked salmon).
Nowadays, salmon is sometimes found hot or "kiln" smoked, giving it an interesting intensity, and different characteristics - when thus treated, it is necessary to serve it in pieces rather than thin slices.
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