Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.
- Smoked salmon is a popular ingredient in canapés, often combined with cream cheese and lemon juice.
- In North America, smoked salmon is likely to be sliced very thinly and served on bread with cream cheese or with sliced red onion, lemon and capers. In Pacific Northwest cuisine of the United States and Canada, smoked salmon may also be fillets or nuggets, including hickory or alder-smoked varieties and candied salmon (smoked and honey, or sugar-glazed, also known as “Indian candy”).
- In Europe, smoked salmon may be found thinly sliced or in thicker fillets, or sold as chopped “scraps” for use in cooking. It is often used in pâtés, quiches and pasta sauces. Scrambled eggs with smoked salmon mixed in is another popular dish. Smoked salmon salad is a strong-flavored salad, with ingredients such as iceberg lettuce, boiled eggs, tomato, olives, capers and leeks, and with flavored yogurt as a condiment.
- Slices of smoked salmon are a popular appetizer in Europe, usually served with some kind of bread. In the United Kingdom they are typically eaten with brown bread and a squeeze of lemon. In Germany they are eaten on toast or black bread.
- In Jewish cuisine, smoked or brined salmon is called lox and is usually eaten on a bagel with cream cheese.
- Smoked salmon is sometimes used in sushi, though not widely in Japan; it is more likely to be encountered in North American sushi bars. The Philly Roll combines smoked salmon and cream cheese and rolls these in rice and nori.
- It is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it is their content of omega-3 fatty acids that receives the most attention, and rightly so.
- Despite its rich nutrient profile, smoked salmon also delivers a significant amount of sodium, as a 3-ounce serving contains approximately 570 milligrams. The daily recommended limit of sodium ranges from 1,500 to 2,300 milligrams, depending on your age, race and health. Additionally, smoked fish runs the risk of carrying Listeria, a bacteria that’s not destroyed by the smoking process and can cause a rare, but serious and severe food poisoning, particularly in pregnant women, the elderly and those with weak immune systems.
- Unknown, please consult your nutritionist.
Source: Wikipedia, https://en.wikipedia.org/wiki/Smoked_salmon