« back to encyclopedia search results
A term describing the method of curing smoked salmon introduced by Jewish immigrants from Eastern Europe at the turn of the 19th/20th centuries. It involves using a little salt, as a preservative, but this is followed by very light smoking to enhance the flavour. Most of the top London smokers - such as H. Forman - still produce a percentage of their smoked salmon by this method.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.